Oven Roasted Sweet Potato & Tofu Veggie Skewers

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Summertime calls for enjoying food with friends. Whether you're BBQing, out for a picnic, or heading to a potluck party, these veggie skewers are guaranteed to be enjoyed by all!


Oven Roasted Sweet Potato & Tofu Veggie Skewers

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free

Yield: 20 - 22 skewers (7" or 18 cm long each) Prep Time: 20 min Cook Time: 30 min Total Time: 50 min


1 block (450 g) extra firm tofu, cut into thin bite-sized squares

1 tsp (5 mL) olive oil (optional)

1 Tbsp (15 g) cornstarch (or sub arrowroot starch)

1 tsp (4 g) garlic powder

½ tsp salt

¼ tsp ground black pepper


2 Tbsp (30 mL) olive oil

1 Tbsp (15 mL) fresh lemon juice (the juice from about ½ a lemon)

¼ tsp dried oregano

¼ tsp dried thyme

¼ tsp dried basil

¼ tsp salt

⅛ tsp ground black pepper


1 yellow bell pepper, cut into thin bite-sized squares

1 red bell pepper, cut into thin bite-sized squares

1 large red onion, cut into thin bite-sized squares

1 large sweet potato, cut into very thin bite-sized squares

½ zucchini, cut into thin bite-sized squares

20 cherry tomatoes

INGREDIENTS: Vegan Tzatziki

1 cup (240 mL) unsweetened plant-based yogurt (we used soy yogurt)

3 cloves garlic, crushed

½ large cucumber, grated

¼ cup (15 g) fresh dill, finely chopped

2 Tbsp (30 mL) lemon juice

1 Tbsp (15 mL) olive oil

¼ tsp salt

¼ tsp ground black pepper


  1. Soak about 20 - 25 wooden 7 inch (18 cm) skewers in a shallow dish of water for about 15 minutes. This will prevent the skewers from burning when they are baking. The amount of skewers you will make depends on how big or small you cut your vegetables.

  2. Preheat the oven to 400°F (200°C). If using a BBQ, disregard this step.

  3. To make the tofu: drain the tofu over the sink, and wrap it in a clean kitchen towel. Place something heavy on top and let sit on the counter for about 15 minutes, to release all the excess moisture.

  4. Cut the tofu into 1 inch (2 cm) bite-sized squares, that are rather thin. Thin enough that they won't fall apart when thread through the skewer, but also not too thick as we want them to crisp up nicely.

  5. To a large shallow dish, add the tofu pieces, drizzle over the optional olive oil, and gently toss to coat. Then add the corn starch, garlic powder, salt, and pepper, and give it another gentle toss.

  6. To make the marinade: to a medium bowl, add the ingredients for the marinade, and give it a good mix.

  7. Assemble the skewers: thread the tofu on the skewers along with the bell peppers, onion, sweet potato, and zucchini. Repeat until the skewer is filled up, and finish it with a cherry tomato on top. Note: the sweet potato needs to be cut more thinly than the other veggies so that it finishes cooking in the same time.

  8. Brush the marinade over the skewers, and place the skewers onto a wiring rack.

  9. Place the rack into the oven, with a baking tray underneath to catch any liquid that drips off. Alternatively, if using a BBQ, simply grill until it's cooked to your liking, before giving it a turn.

  10. Bake in the oven for 25 - 30 minutes, or until the veggies are cooked to your liking.

  11. To make the tzatziki: simply mix all the ingredients together in a bowl, and enjoy together with the skewers!


  1. Variations: try any other veggies you'd like here, such as mushrooms, carrots, or corn. Feel free to add additional spices to the tofu to vary it up, such as using ground coriander or curry powder.

  2. Storage: best if enjoyed immediately. The skewers and tzatziki can be stored separately in air-tight containers in the fridge for up to 3 days.