Chili-Lime Peach and Tofu Skewers with sweet sesame glaze. These 30 minute tofu kebabs are the ultimate vegetarian summer dish–easy, flavorful, and nutritious.
Why You’ll Love these Tofu Skewers
This recipe is the perfect marriage of sweet and savory flavors, with the perfect kick of spice. Grilling the peaches and red onion play up their sweetness and adds smoky undertones. You can either use an indoor grill pan or fire up the outdoor grill for this recipe!
After all, why should meat and fish get all the live fire love?!
I love serving this grilled tofu recipe with rice and a big green salad on the side. It comes together in under 30 minutes, and will please the palates of even the most devout carnivores.
Ready to put what’s left of your summer peaches to delicious use?!
Ingredients and Substitutions
- Tofu: It’s important to use extra-firm (or “super-firm”) tofu for this recipe. The firmer the tofu, the less moisture you need to press out of it. And less moisture = “meatier”, crispier cubes! (Aka the only kind of tofu we really eat around here!) I purchase the super-firm, vacuum-sealed packs of tofu from either Trader Joe’s or Whole Foods.
- Peaches: You need two ripe peaches (or nectarines) for this recipe. I like to slice them in half down the indentation of the core, and then twist each half to release it from the pit. This way, you have two equal halves that you can cut into uniform, 1-inch sized pieces.
- Red Onion: I love adding red onion to any skewer situation. It adds the perfect bite and really elevates the flavor, without being as brash as its white or yellow counterparts. After you peel the onion, slice it into 1-inch segments that you can easily thread along the skewer.
- Spices: The spices are quite versatile, however I love a mix of chili powder, granulated garlic, and ground ginger. You can also add some paprika, cumin, and black pepper, if you prefer.
- Chili glaze: This SUPER simple, yet wildly flavorful glaze really makes the recipe sing. It’s a mix of sweet red chili sauce, soy sauce, sesame oil, and fresh cilantro— that’s it! Brush it on the tofu kebabs at the very end of cooking to ensure the sticky-sweet goodness really sticks around.
Step 1: Slice the Tofu, Peaches, and Red Onion
To start, remove the tofu from the package and drain excess water. Next, wrap the tofu in a clean kitchen tofu and place on a cutting board. Press on all sides of the wrapped tofu to remove as much moisture as possible. Alternatively, place a heavy skillet over tofu and let sit for 15 minutes. Slice the tofu into 1 to 1 1/2-inch cubes.
Next, slice the peaches in half at the seam, and twist to release each half from the pit. Remove and discard the pit. Slice each half into 1-inch cubes (close in size to the tofu). Peel and slice the red onion into similar sized pieces (I like to keep them in groups of 3, so the thickness matches that of the peaches and tofu).
Step 2: Prepare and Season the Skewers
In a small bowl, combine chili powder, garlic powder, ground ginger, and salt; mix well.
Thread the tofu, peaches, and red onion onto the skewers, starting with the tofu and ending with red onion. (I use three pieces of each per skewer.) Next, brush the tofu, peaches, and red onion with oil, and sprinkle the seasoning mixture evenly over the skewers, turning to season all sides.
Step 3: Grill the Tofu Skewers
Prepare the outdoor grill or an indoor grill pan over medium-high heat. Brush the grill’s grates with oil, and place the tofu kebabs on the grill. Cook until the tofu is lightly charred, turning occasionally, about 8 minutes.
Step 4: Brush on Sweet Chili Sauce
Combine sweet red chili sauce, soy sauce, sesame oil, and cilantro in a small bowl. During the final two minutes of grilling, brush the glaze onto the tofu skewers, turning to coat all sides.
Finally, remove the tofu skewers from the grill, and garnish with lime zest!
FAQs and Expert Tips
What to Serve with Tofu Kebabs:
When it comes to serving suggestions for tofu, the options are endless. It’s one of those blank canvas proteins that can pair up with just about anything. However, these are a few of my go-to sides for this grilled tofu recipe:
- Rice: Aromatic Jasmine rice makes a fantastic foundation for serving these skewers. I like mixing in a dash of soy sauce and some fresh ginger to really make it pop.
- Quinoa Salad: For an extra jolt of plant protein, serve this Mango Quinoa Salad or Thai Butternut Quinoa Salad on the side. Both are make-ahead friendly, so can be prepped days in advance!
- Pasta Salad: You can’t go wrong with a simple pasta salad alongside these skewers! This Chopped Greek Pasta Salad or my reader-favorite Healthy Creamy Pasta Salad will certainly fit the bill.
Make-Ahead and Storage Tips:
- To Make Ahead. You can thread the skewers and season them 1 day ahead (any longer you run the risk of the tofu drying out too much). You can also prepare the Chili Glaze up to 2 days ahead. Store all components, covered, in the refrigerator until ready to cook.
- To Store. Remove all components from the skewers and store in an airtight container for up to 3 days. Tofu is one of those proteins you don’t have to worry about going bad as quick!
- To Reheat. Place the tofu, peaches, and red onion on a microwave-safe plate and nook until warm. Alternatively, you can reheat the skewer pieces in a skillet over medium until heated through.
Is Tofu Good for You?
In short, YES–tofu is rich in calcium and protein (which ranges from about 4g in 3 oz. of silken tofu to 10g in 3 oz. of extra-firm tofu). It’s also a complete protein, therefore it contains all nine essential amino acids. In addition, it’s a top source of isoflavones, a type of flavonoid that has estrogen-like effects and may help lower the risk of certain cancers.
When it comes to buying organic vs. conventional tofu, organic will ensure that the soybeans are not GMO, therefore it’s worth the negligible extra cost. (Tofu is SUPER cheap as it is, so another plus!)
More Easy Tofu Recipes to Try:
30 Minute Black Pepper Tofu — reader favorite!
If you give this grilled tofu recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Chili-Lime Tofu and Peach Skewers
- 8 metal or bamboo skewers (soaked in water at least 1 hour)
- 1 (14-oz.) block extra-firm (or super-firm) tofu
- 2 medium peaches
- 1/2 large red onion (or 1 small)
- Olive oil or avocado oil for grilling
- 1 tsp. chili powder
- 1 tsp. granulated garlic
- 1/2 tsp. ground ginger
- 1/2 tsp. kosher salt
- Zest of 1 lime
- 8 metal or bamboo skewers (soaked in water at least 1 hour)
- 2 Tbsp. Thai sweet red chili sauce
- 1 Tbsp. plus 1 tsp. soy sauce (sub tamari if making gluten free)
- 2 tsp. sesame oil
- 1 to 2 Tbsp. finely chopped fresh cilantro
- Remove the tofu from the package and drain excess water. Wrap the tofu in a clean kitchen tofu and place on a cutting board. Press on all sides to remove as much moisture as possible. Alternatively, place a heavy skillet over wrapped tofu and let sit for 15 minutes. Slice the tofu into 1 to 1 1/2-inch cubes.
- Slice the peaches in half at the seam, and twist to release each half from the pit. Remove and discard the pit. Slice each half into 1-inch cubes (close in size to the tofu). Peel and slice the red onion into similar sized pieces (I like to keep the onion in layers of 3, so the thickness matches that of the peaches and tofu).
- In a small bowl, combine chili powder, granulated garlic, ground ginger, and salt; mix well. Thread the tofu, peaches, and red onion onto the skewers, starting with the tofu and ending with red onion. (I use three pieces of each per skewer.) Brush the skewers with oil, and season with the spice mixture, turning to coat all sides.
- Prepare the outdoor grill or an indoor grill pan over medium-high heat. In a small bowl, prepare the Chili Glaze by combining red chili sauce, soy sauce, sesame oil, and cilantro; stir well and set aside.
- Brush the grill grates with oil, and place the tofu kebabs on the grill. Cook until the tofu is lightly charred, turning occasionally, about 8 minutes. During the final 1 to 2 minutes, brush the Chili Glaze over the skewers, turning to coat all sides. Transfer to a platter and grate lime zest overtop.