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Lemon-Herb Grilled Tofu & Veggie Kabobs

These tofu veggie kabobs are a great alternative to burgers this summer. When we want to stick it to routine and spice things up, we know we can count on this recipe every time.

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  • Cooking time10 min
  • Prep time15 min
  • ServingsPortions 4
recipe image Lemon-Herb Grilled Tofu & Veggie Kabobs


  • 1/4 cup (60 mL) Dairy-free Becel® Plant Butter - Salted, melted
  • 2 Tbsp. (15 mL) lemon juice
  • 2 tsp. (5 mL) chopped fresh rosemary leaves
  • 1 clove (15 mL) garlic, finely chopped
  • 1 tsp. (2 mL) grated lemon peel
  • 1/2 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) ground black pepper
  • 1 package (350 g) extra firm tofu, drained, patted dry and cut into 16 chunks
  • 1 large red, green or yellow bell pepper, cut into 12 chunks
  • 12 small cremini mushrooms, trimmed
  • 1 medium zucchini, cut into 12 rounds
  • 12 pieces sweet onion (about 1/4 medium onion)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Combine Becel® Salted Plant Butter, lemon juice, rosemary , garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator at least 1 hour.
  2. Alternately thread tofu and vegetables on 4 skewers* (about 12-in./30 cm ). Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes.
*If using wooden skewers, soak in water at least 30 minutes prior to use.

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