Greek Vegetable Kebabs with Tofu Halloumi

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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. The tofu halloumi is salty, satisfyingly chewy and bound to be a hit with everyone! Recipe and imagery development courtesy of The Tofu Diaries.
  • 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
To press the tofu, remove all packaging, wrap in kitchen paper or a clean kitchen towel and place between 2 plates with a heavy pan or cookbook on top. Leave for around 20 minutes

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