Tofu Kabobs With Cherry Barbecue Sauce

Total Time
Prep 15 mins
Cook 20 mins

From Vegetarian Times Issue - Serve these kabobs with warmed hot-dog rolls to soak up all the tangy sauce. If you’re using wooden skewers, be sure to pre-soak them 30 minutes in cold water to keep them from burning.

Ingredients Nutrition


  1. Place tofu on paper towels, and cover with another layer of towels. Set dinner plate on top, and put 2 cans on plate. Let stand 15 minutes, then pat tofu dry.
  2. Whisk together juice and cornstarch in bowl. Warm 1/2 Tbs. oil in saucepan over medium-low heat. Add shallot and sauté 3 to 5 minutes, or until softened. Stir in preserves, ketchup, vinegar, cayenne, coriander and orange juice mixture, and bring to a boil. Simmer 10 to 12 minutes, or until sauce is glossy, stirring frequently. Season to taste with salt and pepper.
  3. Brush grill rack with oil, and preheat grill. Thread tofu cubes on skewers. Brush tofu with remaining oil. Sprinkle with salt and pepper.
  4. Grill kabobs 6 to 8 minutes, or until cubes are browned, turning occasionally.
  5. Transfer to serving platter, and brush with sauce. Serve with remaining barbecue sauce on the side.


Most Helpful

Fabulous! Even though I made some last minute changes. I added an extra shallot because the one I had was quite t small. I did not have the cherry preserves handy so I added blue berry preserves. I did not add ground coriander but minced fresh cilantro. The dish looked so beautiful! Thank you for this great recipe I will make it again! (Great tip on how to dry the tofu)

Chef h&h December 12, 2007

The sauce is delicious! Sweet and a little tangy. We used our indoor grill for these and therefore didn't need the skewers. Nice way to serve tofu! Quick and easy as well. Served on a whole wheat bun, as per your instructions, with a side of steamed green beans. Thanks for posting, this is a keeper. Oh, and I left out the oil and it worked fine.

VegSocialWorker October 27, 2007

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