Greek Vegetable Kebabs with Tofu Halloumi

Greek Vegetable Kebabs with Tofu Halloumi


10 mins 


15 mins 


These vegan Greek vegetable kebabs are easy to make and packed full of colourful vegetables, with a gorgeous drizzle of lemony Hellmann's Vegan Mayo.


  • 300 grams extra firm tofu, pressed to remove excess liquid and cut into large cubes
  • juice of 1 lemon
  • 3 sprigs fresh mint, roughly chopped, plus extra to serve
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 yellow bell pepper, cut into approx. 12 pieces
  • 1 small courgette, cut into thick slices
  • 8 large cherry tomatoes
  • 4 chestnut mushrooms, cut into halves
  • 1 tablespoon olive oil
  • 1 tablespoon Hellmann’s® Vegan Mayo
  • juice of 1/2 a lemon

  1. Amount per Serving
Title Amount per Serving
Energy 286.69 kcal
Protein 20.42 g
Sugar 11.46 g
Fibre 6.7 g
Fat 15.11 g
Saturated fat 3.15 g


  1. Mix the tofu marinade ingredients together in a container, add the tofu and coat evenly. Cover and place in the fridge for at least 30 minutes to marinade (or overnight, if possible).

  2. Soak 4 long wooden skewers in water (to prevent burning)

  3. Preheat the grill to high. Line a baking tray with foil

  4. Thread vegetables and tofu cubes onto the skewers, retaining any excess marinade from the tofu. Place the skewers onto the lined baking tray. Mix 1 tablespoon of olive oil with the remaining marinade from the tofu and brush over the kebabs

  5. Place under the grill and cook for around 15 minutes or until the vegetables are cooked and the tofu is golden, turning halfway.

  6. Meanwhile, mix the mayo and lemon juice together

  7. To serve, drizzle the lemon mayo over the kebabs and sprinkle with fresh mint