Vegan Yakitori

Experience the bold, smoky flavors of Japan with this delectable Vegan Yakitori recipe that's perfect for grilling enthusiasts and plant-based eaters alike! Featuring firm tofu, shiitake mushrooms, and a vibrant medley of vegetables like baby zucchini, bell peppers, and green onions, these skewers are marinated in a savory-sweet blend of tamari, mirin, and maple syrup for an umami-packed bite. A luscious homemade yakitori glaze takes this dish to the next level, adding a caramelized finish as it grills to perfection. Simple yet sophisticated, this recipe is ideal for BBQs, weeknight dinners, or impressing guests with an appetizer that's as gorgeous as it is delicious. Serve these skewers hot, garnished with sesame seeds, for an irresistible vegan twist on a Japanese classic.

Nutriscore Rating: 80/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Cut the tofu into 1-inch cubes and set aside.

Step 3

In a small bowl, whisk together the tamari, mirin, maple syrup, sesame oil, minced garlic, and grated ginger to create the marinade.

Step 4

Reserve 3 tablespoons of the marinade for later, and place the remaining marinade in a shallow dish or resealable bag.

Step 5

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.

Step 6

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.

Step 7

Preheat the grill or grill pan over medium heat.

Step 8

Thread the marinated tofu and vegetables onto the soaked bamboo skewers, alternating the ingredients for color and variety.

Step 9

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.

Step 10

During the last few minutes of grilling, brush the skewers with the yakitori glaze for extra flavor.

Step 11

Once cooked, remove the skewers from the grill and transfer to a serving platter.

Step 12

Sprinkle with sesame seeds for garnish, if desired, and serve immediately.

Nutrition Facts

Serving size	(1604.5g)

Amount per serving	% Daily Value*
Calories	985.0

Total Fat 37.3g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 3374.3mg	0%
Total Carbohydrate 115.9g	0%
Dietary Fiber 20.2g	0%
Total Sugars 82.6g
Protein 63.0g	0%

Vitamin D 112IU	0%
Calcium 833.3mg	0%
Iron 12.0mg	0%
Potassium 3448.8mg	0%

*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.

Source of Calories

Fat: 31.9%

Protein: 24.0%

Carbs: 44.1%