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Tofu Shashlik

Tofu Shashlik

Get the grill ready because we have the ultimate summer recipe for your family and friends. Our tofu shashlik will bring a ton of colour and nourishing food to your next barbecue. And be sure to make extra because everyone will love them. 

Summer days are meant to be spent outside. We try to get as much sunshine as we possibly can during this time of the year. And to maximise this time we often bring our meals outdoors. 

If you have a grill available or if you're having a barbecue, this recipe will make your life so much easier. It is very easy to prepare, you can pack it quickly and transporting it is no hassle. I would say is the perfect outdoor vegan meal. 

Tofu Shashlik ingredients

If the word shashlik doesn't ring a bell think of a shish kebab. The concept is pretty similar, pieces of vegetables arranged and roasted on a skewer. The main difference is how the ingredients are seasoned but the works shish means skewer in Turk language.

Shashlik is a dish found in Armenia, Georgia, Azerbaijan, Russia, and Central Asia. It is a pretty popular street food in many of these countries and is a great dining experience. You get to pick your own ingredients and then they just throw it on the grill for a few minutes. You get dinner with a show and for very cheap! 

We are so happy shashlik has made its way around the world and inspired us to recreate our own vegan version. As I mentioned, it is very easy to make and I've learned that the secret is to get the marinate right. 

Shashlik marinate

We are making the marinate with a few different herbs: rosemary, basil, and parsley. The base is olive oil and to add extra flavour we have smoked paprika, garlic, lime juice, and salt. We need a super smooth mixture so I like to make it in a food processor but you can always use an immersion blender as well. 

The key to getting your veggies really infused with the flavours of the marinate is to let them sit overnight. This will allow the veggies to really absorb that delicious and fragrant mixture, you will appreciate the extra effort as soon as the skewers touch the grill! The smell of the herbs will take over no matter where you are. 

Shashlik vegetables

I like to stack veggies that are in season, what it looks good at the market, or whatever I have at home. You can mix it up but keep in mind that some vegetables are not meant to be grilled. Some are too small, or too leafy, or too watery to be cooked with that kind of heat. 

Lastly, we are making a delicious vegan ranch sauce. This is the ultimate dipping sauce, super creamy, packed with flavour and really light. And all you need to do is throw all the ingredients in a food processor, as simple as that. 

Your friends and family will love everything about this recipe! 

Tofu Shashlik top down

Ingredients
10
Prep time
10 minutes
Total time
Category: Dinner, Lunch
Serves: 4
Allergens: Eggplant, Mushrooms, Olives, Soy

Ingredients

For the shashlik

  • ½ lb button mushroom (cut in half if necessary)
  • ½ lb eggplant (sliced into 1/3 inch rings (~0.8 cm))
  • 7 oz firm tofu (diced into 1 inch pieces)
  • 2 medium yellow bell pepper (diced into 1 inch pieces (~2.5 cm))
  • 2 medium yellow onion
  • 2 medium zucchini (sliced into 1/3 inch rings (~0.8 cm))

For the marinate

  • 1 tsp dried rosemary
  • 1 tsp dried smoked paprika
  • ½ cup fresh basil (washed)
  • ½ bunch fresh parsley
  • 4 cloves garlic (minced)
  • 1 lime (juiced)
  • ¼ cup olive oil
  • 1½ tsps sea salt

For the ranch dip

  • 1 cup cashew nuts (soak)
  • 1 tsp dijon mustard
  • 5 sprigs fresh dill (thinly sliced)
  • ½ bunch fresh parsley (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 lime (juiced)
  • 1 tsp sea salt
  • ½ cup soy yogurt
  • 1 cup water

Directions

  1. Add the marinate ingredients to a food processor or use an immersion blender, blend well until you have a smooth mixture.
  2. Use a container that fits all the veggies and tofu and mix well with the marinate.
  3. Leave it in the fridge over night.
  4. Skew the marinated vegetables and tofu on wooden sticks and roast them over a grill for about 15 minutes.
  5. Turn the tofu shashlik frequently and make sure it doesn't get burned.
  6. Alternatively you can also roast the tofu shashlik skewers in a skillet, to do so use high heat at the beginning and turn the skewers frequently until slightly brown from all sides.
  7. Then turn the stove on medium heat and add a lid, cook until the veggies are slightly soft and turn them occasionally.
  8. Serve the tofu shashlik with our ranch dipping sauce, enjoy!

Notes

    

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