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Zesty Tofu Skewers with Chili Lime Glaze in 20 Minutes

ByWendy Carter
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You’ve had boring tofu before—the kind that tastes like a punishment for forgetting to meal prep. These skewers? They’re the opposite.

Crispy, tangy, and packed with flavor, they’ll make even the most skeptical carnivore ask for seconds.

The chili lime glaze is so good you’ll want to drink it (but maybe don’t). Plus, they’re stupidly easy to make.

Ready to upgrade your tofu game?

What Makes This Recipe So Good

First, the texture: crispy outside, tender inside—no mush here. The glaze? A punchy mix of sweet, spicy, and zesty that clings to every bite.

Skewers make everything more fun (science fact). And since tofu soaks up flavors like a sponge, you get maximum taste in every bite.

It’s vegan, gluten-free, and still tastes like you put in way more effort than you did.

Why These Tofu Skewers Will Steal the Show
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Why These Tofu Skewers Will Steal the Show

Recipe by Wendy CarterCourse: Appetizers, Vegan
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

180

kcal

Ingredients

  • 1 block (14 oz) extra-firm tofu, pressed and cubed

  • 2 tbsp olive oil

  • 2 tbsp soy sauce (or tamari for GF)

  • 2 tbsp honey (or maple syrup for vegan)

  • 1 tbsp lime juice

  • 1 tsp chili flakes (adjust to taste)

  • 1 clove garlic, minced

  • 1 tsp grated ginger

  • Salt and pepper to taste

  • Wooden skewers, soaked in water

Step-by-Step Instructions

  • Press the tofu for 10 minutes (wrap in paper towels, place a heavy pan on top).
  • Whisk the glaze: Combine olive oil, soy sauce, honey, lime juice, chili flakes, garlic, ginger, salt, and pepper.
  • Toss the tofu in half the glaze, then thread onto skewers.
  • Grill or bake: Cook on a grill pan or bake at 400ºF (200ºC) for 10 minutes, flipping halfway.
  • Brush with remaining glaze and broil for 1–2 minutes for extra crispiness.
  • Serve hot, with extra lime wedges and cilantro if you’re fancy.

Storage Instructions

Store leftovers in an airtight container for up to 3 days.

Reheat in the oven or air fryer to keep them crispy—microwaving turns them into sad sponges. The glaze can be made ahead and refrigerated for a week (just shake before using).

Why You Should Make These

They’re quick, healthy, and proof that tofu doesn’t have to be bland. Perfect for meal prep, BBQs, or impressing your in-laws.

Plus, the glaze works on everything from veggies to shrimp. Boom.

Nutrition Facts (Per Serving)

  • Calories: 180
  • Protein: 10g
  • Carbs: 12g
  • Fat: 10g
  • Fiber: 2g

Common Mistakes to Avoid

  • Skipping the press: Soggy tofu = sad skewers.
  • Overcrowding the skewers: Leave space for even cooking.
  • Burning the glaze: Broil for just 1–2 minutes—it goes from golden to charcoal fast.

Alternatives

  • Protein swap: Use shrimp, chicken, or halloumi.
  • Spice level: Swap chili flakes for sriracha or omit entirely.
  • Grill-free: Use a stovetop grill pan or air fryer (380°F for 8 minutes).

FAQs

Can I use silken tofu?

No. Silken tofu will disintegrate faster than your New Year’s resolutions.

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Stick to extra-firm.

How do I prevent sticking?

Oil the grill or baking sheet. Pro tip: A little non-stick spray never hurt anyone.

Can I freeze these?

Technically yes, but the texture gets weird. IMO, just eat them fresh.

What sides work best?

Try coconut rice, grilled veggies, or a mango salad.

Or eat them straight off the skewer—no judgment.

Final Thoughts

These skewers are the ultimate tofu glow-up. Minimal effort, maximum flavor, and guaranteed to make you look like a kitchen hero.

Whether you’re vegan, lazy, or just hungry, they’re a win.

Now go forth and skewer.

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