Vegan Summer BBQ Tofu Kebabs With Grilled Mango Sorrel Salad

When it comes to using a barbecue, there is nothing better than a delicious and simple collection of vegetables skewered on a kabob. With a variety of sweet and savory vegetables, along with marinated tofu, this recipe is sure to be a summer crowd-pleaser! It comes with a side salad packed with healthy greens and grilled mango, along with a bed of rice.


For the Kebabs:

  • 1 medium zucchini
  • 2 bell peppers
  • 3 golden beets
  • 1 medium sweet potato
  • 1 onion
  • 1 14-ounce block of firm tofu

For the Tofu Marinade:

  • Soy sauce, to cover tofu
  • 1 tablespoon Hoisin sauce
  • 1-2 tablespoons Sriracha, depending on preference of spice
  • 1/4 cup of sesame oil

For the Tahini Dipping Sauce:

  • 1/3 cup tahini
  • 4 tablespoons rice wine vinegar
  • 1/2 teaspoon maple syrup
  • 1 teaspoon sesame oil
  • A squirt of Sriracha
  • 6 tablespoons water
  • 1 clove garlic

For the Salad/Dressing:

  • 1/2 bunch of sorrel
  • 1/2 a bunch of mixed salad greens
  • 2 mangoes
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • A pinch of salt
  • 20 grinds of pepper

For the Rice:

  • 1 1/2 cups brown rice
  • 3 cups water
  • 1 tablespoon coconut oil (optional)

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Put on rice and cook according to package instructions. Set aside once done.

Cut tofu into 1-inch cubes and place into a plastic bag with marinade sauce.

Chop vegetables into round bite-size pieces and brush with olive oil.

Grill the sweet potato, golden beets, zucchini, and tofu.

After taking tofu off the grill, place it back in the bag with the marinade, so it will absorb more flavor.

Assemble the vegetables, including the uncooked onions and bell peppers, and tofu on skewers.

Place the skewers on a baking sheet on one side of the grill or on top rack, while grilling mangoes.

Mix together ingredients for the dipping sauce.

Wash salad greens and combine with dressing and mangoes.

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