Epic vegan BBQ Skewers - Teriyaki Tofu & Mushroom

Teriyaki Tofu and Mushroom Skewers

These meaty mushroom and tofu skewers are easy and delicious and one of the tastiest things we’ve eaten on the BBQ! We have also added an easy stove top version for when it’s raining and you have to take the BBQ indoors!

Takes 30 minutes

Serves 4


  • 200 g Oyster or portobello mushrooms
  • 150 g firm tofu
  • 1/2 small red onion
  • 1 small red pepper
  • 1 scallion
  • Marinade;
  • 2 cloves Garlic
  • 3 tbsp Sesame seeds
  • 3 tbsp Tamari
  • 3 tbsp olive oil
  • Pinch pepper
  • Pich salt
  • Teriyaki sauce;
  • 4 Tbsp maple syrup
  • 1 clove of garlic or ½ tsp garlic powder
  • 10 g fresh ginger or 1 tsp ginger powder
  • 2 tsp tomato paste
  • 2 Tbsp tamari
  • 1 Tbsp rice wine vinegar or any vinegar you have to hand
  • 2 tsp cornflour


  • Method;
  • Soak the skewers, submerging them in water for 10 mins, this will stop them burning on the BBQ or use metal skewers if you have them.
  • Cut the mushrooms into ½ cm thick long slices. We are going to use the rest of the veg to top our skewers. Peel and cut the red onion into small quarters keeping the base intact so each quarter stays together. Deseed the pepper and cut into 8 bite size pieces. Peel the scallion and cut into approx 3 cm pieces.
  • Peel and finely chop the garlic and ginger. Cut the tofu block into 2 x 1 cm large quares and then each into 4 (so you have 8 pieces of tofu)
  • In a large dry non-stick pan, heat the sesame seeds over a medium heat for 3-4 minutes until they start to brown and pop, while stirring regularly, taking care not to burn. Now we are going to crush the sesame seeds along with a generous pinch of salt, you can do this in a pestle & mortar if you have one or just pop the seeds into a ziploc bag and bash a few times with a rolling pin or a mug until the seeds look more like a powder.
  • For the marinade; In a medium to large bowl mix together the 2 cloves of chopped garlic, tamari, olive oil, a pinch of salt and pepper and 2 tbsp of crushed sesame seeds. Roughly split the mixture between 2 bowls ( a little more for the mushrooms) Add the mushroom slices to one bowl and the tofu to the other. Coat them well in the mixture, making sure to really rub the mixture into the mushrooms. Leave to marinate for a few minutes while you make the teriyaki sauce. You want to ensure that the tofu doesn’t fall apart
  • While the mushrooms/tofu are marinating time to make the teriyaki sauce. In a bowl whisk together all the teriyaki sauce ingredients, making sure there are no lumps, a small whisk or fork are great for this.
  • On your bbq or in a large non-stick pan over a high heat, Add your mushroom slices and tofu and cook for 2-3 minutes on each side until they start to nicely char. (if your pan is not big enough, you can do the mushrooms first then the tofu) Remove from the pan or BBQ to cool. Ensure to give enough space so that they brown nicely on each side.
  • Once cool its time to add our charred mushrooms and tofu to our skewers.
  • Per skewer; fold over 2 pieces of mushroom and add to the skewer, add a slice of tofu lengthways, repeat with another 2 folded pieces of mushroom, then a piece of tofu and 2 more mushrooms, leaving enough room at the top for our veg. Add a piece of onion per skewer, then a piece of pepper, a scallion.
  • Using a pastry brush, brush each skewer with a generous amount of the teriyaki sauce and in the same pan on high heat or on the bbq, cook on each side for 2-3 minutes, brushing with some more teriyaki sauce half way through. Serve with a sprinkle of crushed sesame and your favourite salads or summer sides and enjoy!


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