BBQ Tofu Kebabs

Recipe by Gerarrd O’Keefe from The Heritage Hotel, AucklandCourse: Lunch, DinnerCuisine: Christmas, New ZealandDifficulty: Easy


Prep time


Cooking time




  • 1 packet firm Tofu

  • 1 punnet Cherry tomato

  • 1 Capsicum

  • 1 Onion

  • 200g Mushroom

  • 1 Carrot

  • 1 Courgette

  • 30ml Citrus Vinaigrette

  • 1 head of Romaine

  • 1 Pomegranate

  • 4 pieces Focaccia ( each about burger bun size)

  • 100g Cashew cheese

  • 100ml Smokey BBQ sauce

  • 100ml vegan aioli


  • Dice the tofu, mushroom, onion, capsicum and cherry tomato to the same size and skewer, then 
    baste with BBQ sauce and leave over night to infuse the tofu. 
  • Ribbon the carrot and the courgette using a vegetable peeler and place in a bowl, lightly dress with citrus vinaigrette, just before using toss in the romaine leaves.
  • Slice the focaccia through in half so you have a top and bottom then toast.
  • On the bottom half smear the cashew cheese, on the top you can smear a little of the bbq sauce.
  • On the bottom focaccia place the tossed courgette and carrot ribbons with romaine and build up.
  • In a hot skillet or bbq cook the tofu skewers until well coloured and cooked.
  • Place on the courgette and carrot salad and drizzle the remaining aioli and bbq sauce over the top.
  • Sprinkle with pomegranate seeds and get into it.

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