These vegan chilli and garlic marinated kebabs are packed full of flavour – you’re not going to miss the meat! Eat them on their own or packed into a pitta with salad leaves and a yoghurt chilli sauce drizzle – they are guaranteed to not disappoint.

Makes: 4 portions (2 skewers each)
Tofu and Vegetable Kebab Skewers


  • 4 tbsp Lee Kum Kee Chilli Garlic Sauce
  •  2 tbsp Lee Kum Kee Pure Sesame Oil
  •  1 x 280g firm tofu block, cut into 2cm cubes
  •  2 courgettes, halved lengthways and cut into 2cm half moons
  •  2 red onions, each cut into 8 wedges
  • 28 cherry tomatoes
  •  4 pittas
  •  60g mixed salad leaves
  • 4 tbsp dairy-free yoghurt
  •  Lee Kum Kee Chiu Chow Chilli Oil, to drizzle
  •  1 lemon, cut into wedges (optional)


  1. Combine the chilli garlic sauce and sesame oil in a small bowl. Skewer the tofu, courgette, red onions and cherry tomatoes randomly onto the 8 skewers. Brush all over with chilli garlic/sesame oil mixture.
  2. Heat a griddle pan or BBQ over medium-high heat. Cook the skewers for 7-10 minutes, turning regularly, until the vegetables have softened and are slightly charred. Remove from the grill. Lightly toast the pittas on the griddle for 1 minute.
  3. To serve, place a handful of salad leaves into the pitta. Remove the tofu and vegetables from the skewer and stuff into the pitta. Combine the dairy-free yoghurt with a little Chiu Chow Chilli Oil. Drizzle over the skewers. Serve along with lemon wedges, if desired.


NUTRITION NOTES – Tofu – or soybean curd – can be lacking in the taste department but it’s a great vehicle for different flavours; it soaks-up anything added to it. Seasoning with the delicious sauces in this recipe definitely changes its flavour profile and makes it a great nutritional change from the usual BBQ favourites.
Tofu is naturally gluten free and relatively low in calories; it is also a good source of protein and a valuable calcium supplier for those who are completely meat free. Cherry tomatoes deliver on sweetness in this recipe, not to mention vitamins and minerals galore. A, B and C are there in good supply and the lesser known vitamin K1 is also present, which can help with normal blood clotting.

Recipe and Images Courtesy of Lee Kum Kee

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