Vegan Bunny Elle

Who says vegans have to miss out on summer BBQ! Be the envy of the party with these incredibly umami, juicy, decadent, and easy to prepare miso butter tofu skewers.

It can sometimes get awkward for vegan quests at a BBQ gathering, it’s like what do y’all eat, grilled lettuce? Well, first of all, grilled vegetables are quite delicious so don’t knock it. But more importantly, there are so many more options for vegan and plant-based eaters other than vegetables and artificial meat!

These air fryer tofu skewers are super “meaty” and packed with flavors – savory, umami, and a hint of sweet. They’re marinated and doused in a rich miso butter sauce and air fried till golden brown and just ever so slightly charred around the edges. Pair them with juicy crunchy veggies and fluffy pita or naans and enjoy the flavor and texture party in your mouth.

I cooked these in my air fryer with its rotisserie function which worked perfectly for this recipe. I’ve also tried oven bake in the past and will include instructions for the oven method below. And of course, if you have a grill feel free to just throw them on there!

Miso Butter Tofu Skewers Vegan BBQ

Rule those BBQ parties with these incredibly decadent miso butter tofu skewers! You can cook them on a grill, in the air fryer or oven.

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Ingredients Method

Ingredients

  

• 16 oz extra-firm tofu
• 1 zucchini
• 1 red bell pepper
• 1/2 purple onion
• Lime and cilantro for serving

For the marinade

• 1 1/2 tablespoon vegan butter
• 3 garlic cloves minced
• 2 tablespoon miso paste
• 1 tablespoon tamari/soy sauce
• 1 tablespoon coconut amino
• 1 teaspoon brown sugar
• 2 tablespoon water

Method

 

1. In a saucepan, melt the vegan butter over medium heat, fry the garlic till golden and fragrant;
2. Add in the miso paste, press and stir to dissolve, then add the soy sauce and coconut amino, keep stirring to mix everything;
3. Add in the brown sugar, lower the heat to medium-low and continue to stir, bring the sauce to a gentle bubble, thin the sauce as needed with water if it gets too thick;
4. Continue to cook till desired consistency, the longer you let it cook the thicker the sauce will get, I like the marinade to be thick but still fluid;
5. Pat dry the tofu, break into cubes with your hands, don’t make them too small or they might slip off the skewers;
6. Pour about 4/5 of the marinade into the tofu, reserve the rest of the sauce for serving, let the tofu marinate for an hour;
7. Meanwhile, prep your veggies by cutting them into suitable sizes for the skewer;
8. Thread the tofu and veggies onto skewers, if you’re using bamboo skewers, be sure to soak them in water first to prevent burning;
9. Air fryer method, transfer all skewers onto the rotisserie rack or arrange in a single layer, air fry at 400°F for 15 – 20 minutes till golden brown;
10. Oven method, preheat the oven to 400°F, arrange the skewers onto a lined baking pan, it’s best if you could find a pan whose width is just a little shorter than your skewers, so you could rest the two ends of the skewers onto the two opposite edges of the pan without the food on the skewers touching the bottom, to ensure maximum airflow, bake for 30 minutes, check and rotate the skewers half way;
11. Serve with the remaining sauce, lime slices, and chopped cilantro, enjoy!