Mediterranean Tofu Skewers
Mediterranean Tofu Skewers
Ingredients
For the Tofu Skewers
- 1 pound extra-firm tofu, pressed and drained
- 8 bamboo skewers, soaked in water for 30 minutes
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 4 naan bread, or other flatbreads
- 1/4 cup tahini
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/2 cup pickled red onions
- 1/4 cup fresh parsley, chopped
- 4 lemon wedges, for garnish
Instructions
- 1
Press and drain the extra-firm tofu for at least 30 minutes to remove excess water. Once pressed, use a vegetable peeler or a sharp knife to shave the tofu block into thin, wide strips.
⏱️ 5 min
- 2
In a medium glass bowl, combine the olive oil, smoked paprika, dried oregano, garlic powder, onion powder, salt, and black pepper. Whisk well until all ingredients are thoroughly combined to form the marinade.
⏱️ 3 min
- 3
Add the shaved tofu strips to the marinade. Use tongs to gently toss and mix the tofu, ensuring each strip is evenly coated with the marinade. Cover the bowl and let the tofu marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 2 min
- 4
While the tofu marinates, soak the bamboo skewers in water. This prevents them from burning during cooking. After marinating, thread the tofu strips onto the soaked bamboo skewers, folding and layering them to create a compact, stacked appearance on each skewer. Reserve any leftover marinade.
⏱️ 10 min
- 5
Heat a large skillet (such as a Le Creuset Iron Handle Skillet) over medium-high heat. Add 1 tablespoon of olive oil to the hot pan. Once the oil shimmers, carefully place the tofu skewers into the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min
- 6
Cook the tofu skewers for 3-4 minutes per side, or until golden brown and slightly crispy. As they cook, use a small brush to baste them with the reserved marinade. Flip gently to cook all sides evenly.
⏱️ 10 min
- 7
While the tofu cooks, prepare the tahini sauce. In a small bowl, whisk together the tahini, water, and lemon juice until smooth and creamy. Adjust consistency with more water if needed.
⏱️ 3 min
- 8
Warm the naan bread according to package instructions or lightly toast in a dry pan. To assemble, spread a generous amount of the creamy tahini sauce over each piece of naan.
⏱️ 3 min
- 9
Carefully remove the cooked tofu from the skewers using a fork or by hand and place it on top of the tahini-covered naan. Top with pickled red onions and a sprinkle of fresh chopped parsley. Serve immediately with a lemon wedge on the side for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Tofu Skewers
For the Tofu Skewers
- 1 pound extra-firm tofu, pressed and drained
- 8 bamboo skewers, soaked in water for 30 minutes
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 4 naan bread, or other flatbreads
- 1/4 cup tahini
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/2 cup pickled red onions
- 1/4 cup fresh parsley, chopped
- 4 lemon wedges, for garnish
Instructions
- 1
Press and drain the extra-firm tofu for at least 30 minutes to remove excess water. Once pressed, use a vegetable peeler or a sharp knife to shave the tofu block into thin, wide strips.
⏱️ 5 min - 2
In a medium glass bowl, combine the olive oil, smoked paprika, dried oregano, garlic powder, onion powder, salt, and black pepper. Whisk well until all ingredients are thoroughly combined to form the marinade.
⏱️ 3 min - 3
Add the shaved tofu strips to the marinade. Use tongs to gently toss and mix the tofu, ensuring each strip is evenly coated with the marinade. Cover the bowl and let the tofu marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 2 min - 4
While the tofu marinates, soak the bamboo skewers in water. This prevents them from burning during cooking. After marinating, thread the tofu strips onto the soaked bamboo skewers, folding and layering them to create a compact, stacked appearance on each skewer. Reserve any leftover marinade.
⏱️ 10 min - 5
Heat a large skillet (such as a Le Creuset Iron Handle Skillet) over medium-high heat. Add 1 tablespoon of olive oil to the hot pan. Once the oil shimmers, carefully place the tofu skewers into the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min - 6
Cook the tofu skewers for 3-4 minutes per side, or until golden brown and slightly crispy. As they cook, use a small brush to baste them with the reserved marinade. Flip gently to cook all sides evenly.
⏱️ 10 min - 7
While the tofu cooks, prepare the tahini sauce. In a small bowl, whisk together the tahini, water, and lemon juice until smooth and creamy. Adjust consistency with more water if needed.
⏱️ 3 min - 8
Warm the naan bread according to package instructions or lightly toast in a dry pan. To assemble, spread a generous amount of the creamy tahini sauce over each piece of naan.
⏱️ 3 min - 9
Carefully remove the cooked tofu from the skewers using a fork or by hand and place it on top of the tahini-covered naan. Top with pickled red onions and a sprinkle of fresh chopped parsley. Serve immediately with a lemon wedge on the side for squeezing.
⏱️ 5 min