Vegan Tofu Skewers with Mayo

Lemon Garlic Tofu skewers


20 mins 


50 mins 


Fresh and zingy lemon and garlic tofu skewers\r\n\r\nRecipe and imagery development courtesy of My Vibrant Kitchen


  • 400 grams firm tofu
  • zest of 1 lemon
  • 2 tbsps lemon juice
  • 4 tbsps olive oil
  • 3/4 tsps salt
  • 1/4 tsp black pepper
  • 3 cloves of garlic
  • 2 tsps maple syrup
  • handful of fresh parsley for sprinkling

  1. Amount per Serving
Title Amount per Serving
Energy 215.13 kcal
Protein 9.4 g
Sugar 2.99 g
Fibre 1.41 g
Fat 17.84 g
Saturated fat 2.68 g


  1. Press the tofu to remove excess liquid

  2. For the marinade add the lemon zest, lemon juice, olive oil, salt, pepper, garlic and maple syrup to a blender or food processor and blitz until smooth and creamy

  3. Cut the tofu into cubes and place them on a baking tray lined with aluminium foil. Pour over the marinade and make sure the tofu cubes are evenly coated on every side

  4. Cover with a baking dish and pop it in the fridge for at least an hour or preferably overnight

  5. Preheat the oven to 180C (fan oven) and bake the tofu for about 40 minutes, until it starts turning golden brown and crispy

  6. Once cooked, thread the tofu on wooden skewers and put them under the grill for another 5-10 minutes to make it extra crispy.

  7. Serve with Hellmann's Vegan Mayo and a generous sprinkle of fresh parsley