Moroccan Tofu Kebabs

If your perception of tofu is that it’s a little bland, then this should help – barbecue it. Here we’ve taken firm tofu and zucchini, marinated it in a heady mix of garlic and spices and put it on a barbecue until smoky and crusty then dusted with zaatar. You could stack the kebabs with other vegetables if you like – eggplant or capsicum would also work well.

Makes 6 kebabs


  • 250g - firm organic tofu, in large dice
  • 2 - medium sized zucchini, in large dice
  • 1tsp - cumin seeds
  • 1tsp - ground cinnamon
  • 1tbsp - olive oil
  • 0.5 - lemon, juiced
  • 1tbsp - zaatar (middle eastern spice mix)


  1. Put all the ingredients, except for the zaatar, in a large mixing bowl and toss to coat the tofu & zucchini well (it’s easiest just to use your hands for this).
  2. Thread the tofu and zucchini on to skewers then set aside.
  3. Heat your barbecue, griddle pan, or non-stick frying pan to a high heat.
  4. Fry the skewers for 5-8 minutes, turning every couple of minutes to make sure they’re evenly cooked.
  5. Take them off the heat, sprinkle with the zaatar, then serve while hot.