Whether you’re hosting a BBQ or just craving something light and satisfying, these Grilled Tofu and Veggie Skewers with Chimichurri deliver big flavor. A smoky marinade, tender-crisp veggies, and that zesty chimichurri sauce make them an instant summer classic.

Grilled Tofu and Veggie Skewers with Chimichurri

These Grilled Tofu and Veggie Skewers with Chimichurri are the perfect addition to your summer grilling rotation. Marinated in a smoky, garlicky blend of olive oil, red wine vinegar, and spices, then grilled to perfection and drizzled with herby chimichurri sauce, these skewers are bursting with bold, zesty flavor in every bite!

Whether you’re throwing a backyard BBQ, meal prepping for the week, or just craving something vibrant and wholesome, this recipe is simple, satisfying, and totally customizable.

What is Chimichurri?

Chimichurri is a vibrant, herbaceous sauce that originated in Argentina and Uruguay, where it’s traditionally served with grilled meats, especially steak. Typically, it’s made with fresh parsley, garlic, olive oil, vinegar, and spices, and can be customized with ingredients like cilantro, red pepper flakes, and oregano.

There are two common versions: chimichurri verde (green) and chimichurri rojo (red, which may include paprika or red bell pepper). The version in this recipe is a green chimichurri with both parsley and cilantro, giving it a bold, punchy flavor that pairs beautifully with smoky grilled vegetables and tofu!

What makes chimichurri so special is its balance – bright, tangy, garlicky, and a little spicy. It’s not a heavy sauce, but rather a fresh condiment that enhances whatever it touches, whether that’s traditional grilled meats or plant-based options like these tofu and veggie skewers!

Why You’ll Love These Grilled Tofu and Veggie Skewers with Chimichurri

✔ Versatile: Great as is or paired with grilled flatbreads, or grains!
✔ Meal-prep friendly: The tofu and veggies can marinate in advance, and keep well for days, as does the chimichurri.
✔ Great for grilling season: Whether you’re cooking outdoors or using a grill pan inside, this recipe brings major summer vibes to your table.
✔ Customizable: Swap in whatever veggies you have on hand. This recipe works with baby potatoes, onions, mushrooms, squash, cherry tomatoes, and more.
✔ Simple and Accessible Ingredients: Grilling means less mess in the kitchen, and you can even mix the marinade and assemble the skewers in the same bowl.

How to Make Grilled Tofu and Veggie Skewers with Chimichurri

1. Soak the Skewers and Make the Marinade:

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. In a large bowl, whisk together olive oil, red wine vinegar, garlic, smoked paprika, oregano, red pepper flakes, salt, and black pepper until emulsified.

2. Marinate the Tofu and Veggies:

Add tofu, zucchini, bell pepper, onion, and mushrooms to the bowl. Gently toss to coat. Cover and refrigerate for 30 minutes, ideally up to 2 hours.

3. Prep the Grill and Assemble the Skewers:

Preheat your grill to medium-high heat (around 400–425ºF) for at least 10 minutes. Lightly oil the grates. Thread tofu and veggies onto skewers, alternating for color and texture. Reserve the extra marinade for basting.

4. Grill the Skewers and Make the Chimichurri:

Place skewers on the grill and cook for 15 to 20 minutes, flipping and basting every 3 to 5 minutes, until tofu is golden and veggies are charred and tender. While the skewers grill, stir together all chimichurri ingredients in a small bowl. Adjust salt to taste.

5. Serve and Enjoy!

Remove skewers from the grill, drizzle with chimichurri sauce, and serve immediately.

Tips and FAQs

• Tear, don’t cut, the tofu: Tearing gives the tofu more surface area for crispy edges and better marinade absorption.
• Use super firm tofu: It holds up better on the grill without breaking.
• Don’t skip the marinade: The longer it marinates, the deeper the flavor!
• Soak the skewers: If using wooden skewers, it’s important to soak them at least 30 minutes prior to grilling to avoid burning them and potentially causing a fire.

How long should I marinate the tofu and veggies?

Ideally 1–2 hours, but even 30 minutes works in a pinch.

Can I make these tofu and veggie skewers with chimichurri in an oven or grill pan instead?

Yes! To cook them in the oven, preheat it to 400°F (200°C) and bake for 25 to 30 minutes, flipping occasionally, until the tofu is golden and the veggies are slightly crisp around the edges. For a grill pan, heat over medium-high with a bit of oil. Cook the skewers until heated through and charred, flipping occasionally.

Can I make these tofu and veggie skewers with chimichurri ahead of time?

You can marinate everything the day before. Grill fresh before serving for the best texture!

Time to Fire Up the Grill!

Whether you’re cooking for a crowd or just soaking up summer solo, these Grilled Tofu and Veggie Skewers with Chimichurri are a fresh, flavorful way to celebrate the season. Pair with rice, flatbread, or a crisp salad, and don’t forget that extra chimichurri!

If you give it a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Grilled Tofu and Veggie Skewers with Chimichurri

Ashley

Whether you’re hosting a BBQ or just craving something light and satisfying, these grilled tofu skewers deliver big flavor. A smoky marinade, tender-crisp veggies, and that zesty chimichurri sauce make them an instant summer classic.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Marinating Time 2 hours hrs

Course Lunch/Dinner, Main, Main Course, Meal Prep, Side Dish

Servings 8 Skewers

Ingredients

  

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Marinade:

• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 6 cloves fresh minced garlic
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon fresh cracked black pepper, plus more to taste

Tofu and Veggies:

• 1 16-ounce block super firm tofu, torn into 1 ½ – inch thick cubes
• 1 medium zucchini, sliced into 1 ½ – inch half moons
• 1 red bell pepper, cut into 1 ½ – inch pieces
• 1 red onion, cut into wedges
• 8 ounces cremini mushrooms, halved

Chimichurri:

• ⅓ cup olive oil
• 3 tablespoons red wine vinegar
• ½ cup fresh parsley, finely minced
• ¼ cup fresh cilantro, finely minced
• 6 cloves fresh minced garlic
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt, plus more to taste

Instructions

 

• If using wooden skewers, fully submerge and soak them in water for at least 30 minutes to prevent them from burning.
• In a large bowl, whisk together the ingredients for the marinade until emulsified.
• To the same bowl, add the tofu and veggies. Toss gently to combine, ensuring everything is coated in the marinade.
• Cover, refrigerate and marinate for at least 30 minutes, ideally 1 to 2 hours.
• When ready to grill, preheat your grill to medium-high heat for at least 10 minutes.
• Thread the tofu and veggies onto skewers, alternating for color and texture. Reserve the excess marinade for brushing.
• Lightly oil the grill grates and grill the skewers until the tofu is golden and the veggies are charred and tender, 15 to 20 minutes, flipping and brushing with the excess marinade every 3 to 5 minutes.
• Remove the skewers from the grill and serve with the chimichurri sauce. Enjoy!

Video

Keyword easy vegan grilling recipes, grilled tofu skewers, grilled vegetables with chimichurri, marinated tofu skewers, tofu and veggie skewers, vegan bbq skewers, vegan grilling recipes, vegan kabobs

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