June 21, 2026
Tofu Caesar Kabobs
Last Updated on 2 months ago by Ashley
These Tofu Caesar Kabobs bring classic Caesar salad flavors to the grill! Caesar-marinated tofu, Brussels sprouts, and red onions are grilled to perfection for a protein-packed dinner that can be ready in under an hour! Perfect for summer get-togethers and backyard barbecues!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more skewers recipes!Tofu Caesar Kabobs
Welcome back to my Sunday Skewers series! If you know me, then you know I love anything and everything Caesar. From a classic Caesar salad, to pasta salad, to sandwiches – I love it all! And it seems as if the people of the internet are just as Caesar-obsessed as I am, so, it was only a matter of time before I took one of the most iconic flavors and gave it a grilled makeover. Once I started this series, I knew I had to make Caesar skewers.
Enter these Tofu Caesar Kabobs. Super-firm tofu is marinated in a rich and creamy Caesar dressing made from silken tofu, tangy lemon, and umami-packed miso, paired perfectly with charred Brussels sprouts and sweet red onions. It’s a fresh, protein-packed approach to your favorite salad that turns heads at any summer barbecue or weeknight dinner. I like to serve mine over a bed of crisp romaine, but they’re delicious on their own as well! Don’t forget the garlicky breadcrumbs, they are the pièce de résistance to these skewers!
Why You’ll Love This Recipe
- Great for Meal Prep: The skewers can be assembled up to 24 hours in advance. Just throw them on the grill when you’re ready to eat! Perfect for busy weeknights or entertaining.
- The Ultimate Crowd-Pleaser: These look impressive on a platter and are perfect for passing around at potlucks, BBQs, or summer parties.
- Budget-Friendly: The ingredients (tofu, veg, basic pantry staples) are affordable, yet the result gives maximum flavor!
- Fun! Because everything tastes better on a stick, these are the ultimate food for summer get-togethers.
Step-by-Step Instructions
1. Make the Dressing and Marinate the Tofu:
In a high-speed blender or food processor, combine the block of silken tofu, nutritional yeast, lemon juice, garlic cloves, olive oil, Dijon mustard, rinsed capers, white miso paste, and salt. Pulse until completely smooth and creamy. Taste and adjust seasoning if needed. Divide the dressing in two. Reserve half in a separate bowl for serving. Pour the remaining half into a large mixing bowl. Add the cut pieces of super-firm tofu and gently toss to coat. Let this marinate for at least 30 minutes.
2. Prep and Season the Veggies:
Trim the ends of the Brussels sprouts and remove any brown outer leaves. Bring a large pot of salted water to a rolling boil. Drop the sprouts in and boil for 3 to 4 minutes until they turn bright green and are slightly tender but still crisp. Immediately transfer them to an ice bath to cool. Cut the sprouts in half lengthwise and pat them thoroughly dry with a clean towel. In a large bowl, whisk together the olive oil, smoked paprika, and salt. Add the halved Brussels sprouts and red onion wedges, tossing until everything is evenly coated.
3. Assemble:
Preheat your grill to medium-high heat for at least 10 minutes. Thread the marinated tofu, Brussels sprouts, and onion wedges onto your soaked skewers, alternating between the three ingredients for a colorful presentation.
4. Grill:
Place the skewers on the preheated grill. Cook for 10 to 15 minutes, flipping occasionally. Brush the skewers with any leftover marinade while grilling to keep them moist and flavorful. You want the tofu to be golden with slight charring on the edges.
5. Serve and Enjoy!
Remove the skewers from the grill. Garnish generously with the reserved fresh Caesar dressing, garlicky breadcrumbs, and vegan shredded parmesan. Serve immediately with sliced lemon wedges on the side. Enjoy!
Tips and FAQs
- Choose Super-Firm Tofu: Not all tofu is created equal for grilling. For these skewers, super-firm blocks are essential. They hold their shape best, absorb the marinade without falling apart, and develop that coveted sear without turning mushy. This ensures every bite on the stick is perfectly textured.
- Don’t Skip the Skewer Soak! If you are using wooden or bamboo skewers, soak them in water for at least 30 minutes before threading. This prevents them from burning or charring too quickly on the grill, ensuring your skewers stay intact so you can enjoy them to the very end.
- Blanching is Key: Blanching the Brussels sprouts for 3 to 4 minutes before grilling ensures they cook through evenly with the tofu and achieve that vibrant, appetizing bright green color.
- Don’t Skip the Ice Bath: Immediately plunging the blanched sprouts into ice water stops the cooking process. This preserves their texture and prevents them from turning mushy on the grill.
- Reserve the Marinade: Always set aside half of the dressing before adding the tofu. You’ll want that fresh, unmarinated batch for drizzling right before serving so the garlic and lemon notes stay bright.
Can I make these without a grill?
Yes! Instructions for air-frying and stovetop are listed in the notes section of the recipe card at the bottom of this page.
Can I make these ahead of time?
Absolutely! The tofu can be marinated up to 24 hours in advance. You can also prep the Brussels sprouts and onions earlier in the day and store them in the fridge. Assemble the skewers just before grilling for the best results.
Can I use firm tofu instead of super-firm?
Super-firm or extra-firm tofu work best because it holds its shape during grilling. If using regular firm tofu, press it for 30 minutes first to remove excess moisture, and make sure your grill or pan is seasoned and oiled properly to avoid sticking.
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I hope you love these Tofu Caesar Kabobs as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Tofu Caesar Kabobs
Ingredients
For the Caesar Dressing:
- 1 (16-ounce) block of silken tofu
- 1/3 cup nutritional yeast
- Juice of 1 lemon (about 2-3 tablespoons)
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon rinsed capers
- 2 teaspoons white miso paste
- ½ teaspoon salt plus more to taste
For the Kabobs:
- 1 (16-ounce) block of super-firm tofu, cut into 2”- inch pieces
- 1 pound brussels sprouts, as equal in size as possible
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 red onion, cut into 1 ½ – inch wedges
- Garlicky breadcrumbs for garnish, optional
- Vegan shredded parmesan for garnish, optional
- Sliced lemon wedges for serving, optional
Instructions
- Before starting, if using wooden skewers, make sure to soak them in water for at least 30 minutes to avoid burning.
- Quickly prepare the Caesar dressing. Add all the ingredients to a blender and pulse until smooth. Taste and adjust seasonings, if necessary.
- Reserve half of the dressing for serving and place the other half (about 1 cup) in a large bowl.
- Add the tofu pieces to the bowl and toss gently to coat. Let marinate for at least 30 minutes (preferably 2 to 3 hours).
- Next, trim the ends of the brussels sprouts, remove any outer brown leaves.
- Bring 4 quarts of salted water to a rolling boil.
- Add the brussels sprouts to the boiling water and boil until they turn bright green and just slightly tender, but still crisp, 3 to 4 minutes.
- Transfer them immediately to an ice bath, cut them in half lengthwise, and pat dry.
- Whisk together the olive oil, smoked paprika, and salt in a large bowl. Add the brussels sprouts and onion, tossing to coat.
- When ready to grill, preheat your grill to medium-high heat for at least 10 minutes.
- Thread the marinated tofu, brussels sprouts and onions onto the skewers, alternating between the 3.
- Grill until the tofu is golden and slightly charred at the edges, 10 to 15 minutes, flipping and brushing with any of the leftover marinade.
- Remove the skewers from the grill. Garnish with Caesar dressing, garlicky breadcrumbs and parmesan. Serve with lemon wedges and enjoy!
