Devilled tofu kebabs

Devilled tofu kebabs

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(13 ratings)

Prep: 25 mins Cook: 30 mins - 35 mins


Serves 4
A low fat vegetarian kebab to bring out the devil in you

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal178
  • fat8g
  • saturates1g
  • carbs18g
  • sugars3g
  • fibre3g
  • protein10g
  • salt1.35g
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  • 8 shallots or button onions



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 8 small new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp tomato purée
  • 2 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp clear honey
  • 1 tbsp wholegrain mustard
  • 300g firm smoked tofu, cubed
  • 1 courgette, peeled and sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 red pepper, deseeded and diced


  1. Put the shallots or button onions in a bowl, cover with boiling water and set aside for 5 mins. Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry. Put tomato purée, soy sauce, oil, honey, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins.

  2. Heat the grill. Drain and peel shallots or onions, then cook in boiling water for 3 mins. Drain well. Thread the tofu, shallots, potatoes, courgette and pepper on to 8 x 20cm skewers. Grill for 10 mins, turning frequently and brushing with remaining marinade before serving.

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Comments, questions and tips

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20th Mar, 2019
Messy to make but really tasty and look lovely.
15th Mar, 2014
These were good and both children and adults ate them up. I didn't have a courgette but used cherry tomatoes to make up the weight, and substituted Agave Nectar for honey. You would need to use smoked tofu for this recipe, plain would be bland and I suspect not firm enough either. I served with noodles which were enhanced by the marinade from the kebabs. Just one thing- doesn't devilled imply hot? Should there have been chilli in the marinade? I've made a similar recipe with Halloumi which uses chilli and is lovely.
30th Jun, 2011
loved this, def a fam fave. used diff veg and served with rice n peas and tomato salsa..hummm so easy to prepare too
25th Mar, 2011
Just OK and no better for me......
16th Jun, 2010
This didn't work for me, couldn't get hold of smoked tofu, so not sure if that made the difference. Won't be doing again. Lacked taste. :0(
10th Jun, 2010
i made this, but adding chicken meat and onions to the kebabs; also, i used a very generous amount of tomato puree in a bowl where i put the tofu and the chicken meat and left them there for about 15 min. . I also used olive oil instead of sunflower oil and i added a little basil to the marinade. It was great!
6th Dec, 2009
Simple to prepare and tasty, although the brand of smoked tofu I used combined with the marinade was quite rich. I served the kebabs with couscous which made it a filling dish. Next time I'll add some cayenne or tabasco to the marinade to give it a bit more kick.
8th Jul, 2009
These were very easy to prepare and cook, best vegie option I have tried for a long time due to marinade. Non veggies would also enjoy.
30th Mar, 2009
Don't know where I went wrong but these were horrid! Couldn't get smoked tofu, don't know how much difference that made. There was not enough of the sauce and I found these bland and tasteless. Won't be trying again. Sorry!
27th Feb, 2009
As a non-veggie, I have to say these were delish. So filling and tasty, and soooo low in fat!!! I made the marinade in the morning and left the tofu marinating all day before grilling them for my tea.


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