Cajun Tofu Kabobs

DSC_0674RECIPE #495, DAY #678


ORIGINAL RECIPE: This is one we made up years and years ago, in desperation as we attended so many summer barbecues with our meat-eating friends*

TIMING: 20 minutes of work and cooking, but marinating and grill prep time also apply

DIFFICULTY: Easy enough, if you can keep the tofu from sticking to the grill. Which you can: just keep the grill clean

TOOLS: Grill, grill spatula, grill tongs, metal skewers, etc.


HEALTH: Tofu? Instead of your regular grill meat? Good choice. I guess. Soy makes me crazy (literally) when I eat it too often (it’s a hormone thing), but I crave tofu sometimes. It’s definitely low in fat and high in protein.

DSC_0675EXPERIENCE: As I pretty much said above, there was a stage in our lives when we were not only vegetarians, but also were young and without kids and constantly invited to summer cookouts. They invitation usually came with a “bring your own beer and meat” as well as a “side to pass.” While sides to pass were abundant in our repertoire, things to throw on the barbee were so not. In fact, our grill foods consisted of a steady stream of pineapple “steaks” which we paired with mozzarella cheese and barbecue sauce on a soft bun.

At some point, I threw tofu chunks in a baggie with lots of olive oil and tons of Cajun seasoning. At the next barbecue, I skewered it up grill side and watched someone else make a mess of it. Even so, our addiction to Cajun grilled tofu began and our grill repertoire doubled for the summer. (Then we discovered vegetarian sausage, and that was about as easy as it got.)

I can still go for some grilled tofu, especially if it’s going to be used in a simple taco with fresh ingredients.

NOTES: Tofu does like to stick and to fall apart, so be gentle and wait for the char to help it release.


  1. Drain 1 package of extra firm tofu and cut into fairly large cubes. Place the cubes in a sealable baggie and drizzle generously with olive oil to coat. Add 1-2 tablespoons Cajun seasoning and work around, very gently, until coated. Let sit in the fridge for up to 1 day.
  2. Get your grill ready. Skewer the tofu onto metal grill skewers and place either foil or a vegetable pan on the grill. Cook the tofu over direct high heat for 4 minutes with the lid on. Turn over and cook another 4 minutes with the lid on.


Serve with taco shells, radishes, roasted chilies, roasted cherry tomatoes, queso fresco, and maybe some watercress. Your sides would be refried beans and Spanish rice, obviously, as well as some agua fresca.

LEFTOVER IDEAS: Eat this straight from the fridge, over a busy salad.

*Recipe changed from the original.


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