Vegan Yakitori
Transform your grilling game with this irresistible Vegan Yakitori recipe—a plant-based twist on a beloved Japanese classic. Marinated tofu, shiitake mushrooms, baby zucchini, crisp bell peppers, and green onions come together in colorful skewers, perfectly glazed with a sweet and savory tamari, mirin, and maple syrup sauce. Grilled to perfection and lightly charred for maximum flavor, these vegan yakitori skewers make a show-stopping centerpiece for any meal. Easy to prep and packed with umami goodness, this recipe is ideal for summer grilling sessions or a fun dinner party with friends. Garnish with sesame seeds for an authentic finishing touch, and enjoy a delicious, healthy dish that’s naturally gluten-free and completely plant-based!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 block (about 14 oz) firm tofu
- 8 whole shiitake mushrooms (stems removed)
- 8 pieces baby zucchini (or small zucchini slices)
- 1 large bell pepper (cut into bite-sized squares)
- 6 stalks green onions (cut into 2-inch pieces)
- 0.25 cup tamari (gluten-free soy sauce)
- 0.25 cup mirin (sweet rice wine)
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 2 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 teaspoon vegan-friendly sesame seeds (optional, for garnish)
- 8 pieces bamboo skewers (soaked in water for 30 minutes)
Instructions
Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel, place a heavy object on top, and let it sit for 20 minutes.
Cut the tofu into 1-inch cubes and set aside.
In a small bowl, whisk together the tamari, mirin, maple syrup, sesame oil, minced garlic, and grated ginger to create the marinade.
Reserve 3 tablespoons of the marinade for later, and place the remaining marinade in a shallow dish or resealable bag.
Add the tofu cubes and vegetables (shiitake mushrooms, baby zucchini, bell pepper squares, and green onion pieces) to the marinade, mixing gently to coat well. Let it marinate for at least 30 minutes, turning occasionally.
While the ingredients are marinating, prepare the yakitori glaze. In a small saucepan over medium heat, whisk together the reserved 3 tablespoons of marinade with the cornstarch and water. Cook for 2-3 minutes, stirring constantly until the mixture thickens into a glaze. Remove from heat and set aside.
Preheat the grill or grill pan over medium heat.
Thread the marinated tofu and vegetables onto the soaked bamboo skewers, alternating the ingredients for color and variety.
Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the tofu is golden and the vegetables are slightly charred.
During the last few minutes of grilling, brush the skewers with the yakitori glaze for extra flavor.
Once cooked, remove the skewers from the grill and transfer to a serving platter.
Sprinkle with sesame seeds for garnish, if desired, and serve immediately.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 82.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 833 mg | 64% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3449 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
