Vegetarian Yakitori
Savor the vibrant flavors of Japan with this mouthwatering Vegetarian Yakitori recipe—a plant-based twist on the classic grilled skewer dish. Featuring firm tofu, baby bella mushrooms, zucchini, red bell pepper, and green onions, these colorful skewers are brushed with a rich, homemade tare glaze made from soy sauce, mirin, sake, and a touch of garlic and ginger for an umami-packed finish. Perfectly char-grilled for a smoky, caramelized flavor, these skewers are quick to prepare, ready in just 45 minutes, and ideal as an appetizer, party dish, or paired with steamed rice for a wholesome vegetarian meal. With simple ingredients and easy-to-follow steps, this recipe offers an irresistible combination of taste, texture, and visual appeal that will wow both vegetarians and meat-lovers alike!
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Recipe Information
Ingredients
- 400 g Firm tofu
- 200 g Baby bella mushrooms
- 1 medium Zucchini
- 1 large Red bell pepper
- 5 stalks Green onions
- 120 ml Soy sauce
- 60 ml Mirin
- 60 ml Sake
- 2 tbsp Brown sugar (or maple syrup for refined sugar-free)
- 2 cloves Garlic
- 1 tsp Ginger
- 1 tsp Sesame oil
- 1 tbsp Sesame seeds (optional)
- 12 pieces Wooden skewers (soak in water for 30 minutes beforehand)
Instructions
Press the tofu for 15–20 minutes to remove excess water. Then cut into 1-inch cubes.
Prepare the vegetables: Cut the baby bella mushrooms in half, slice the zucchini into 1/4-inch thick rounds, cut the bell pepper into 1-inch squares, and trim the green onions into 2-inch lengths.
In a small saucepan, combine soy sauce, mirin, sake, brown sugar (or maple syrup), minced garlic, and grated ginger. Simmer over medium heat for 5–7 minutes until slightly thickened. Once removed from heat, stir in sesame oil to finish the tare glaze.
Thread the tofu and vegetables onto the soaked wooden skewers, alternating between ingredients for variety and visual appeal.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill to prevent sticking.
Brush the yakitori skewers generously with the tare glaze, ensuring all components are well coated.
Grill the skewers for 3–4 minutes on each side, brushing with more tare glaze as they cook, until the vegetables are lightly charred and the tofu is golden.
Transfer the skewers to a serving plate and sprinkle with sesame seeds if desired. Serve warm, pairing with steamed rice or as a standalone appetizer.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 58.3 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2993 mg | 230% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3526 mg | 75% | |
*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.
