All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Tofu Kebabs with Fresh Sweet & Sour Sauce

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
1 spoon difficulty rating

15-30 minutes

Timing depends on whether ready-made options are used or not - see above

Serves: 2-4

Tofu Kebabs with Fresh Sweet & Sour Sauce

Drizzle this lovely sweet and sour sauce over tofu cubes and veg. It has a fresh, natural taste - not at all like the commercial syrupy version! Most types of firm tofu will work with it.

In a hurry?

  • Use Cauldron marinated tofu pieces or  firm smoked tofu such as Taifun brand*
  • Use straight to wok noodles eg Amoy Medium OR pre-cooked rice sold in pouches, brown or white, eg Sainsbury's or Tilda
  • Use ready-chopped stir-fry vegetables

Gluten-free or wheat-free options

  • Use rice or rice noodles
  • Tamari soya sauce
  • Plain tofu (most flavoured types contain soya sauce with wheat) - fry it in cubes then drizzle with tamari

*Available from large Waitrose, Ocado or health food shops

Ingredients: 

Sauce

  • 3 medium tomatoes, chopped
  • 1 large carrot, grated (peel if necessary)
  • ½ an onion, roughly chopped
  • 60g/2oz dates, chopped (these can be bought ready-chopped)
  • 30g/1oz sun-dried tomatoes (any type), chopped roughly with scissors
  • 2 tbsp cider vinegar OR white wine vinegar (Aspall's and Sainsbury's are vegan)
  • 1 tbsp shoyu or GF tamari soya sauce
  • 1 tsp olive oil (omit if sundried tomatoes are in oil)
  • 1cm/half inch piece fresh ginger, grated
  • 1 clove garlic, crushed
  • Quarter of a red chilli, de-seeded (unless you like very hot food) and finely chopped

Stir-fry & Tofu

  • 1 tbsp vegetable oil - or use oil spray
  • 1 packet firm tofu - see options above 
  • 1 packet stir-fry veg OR the equivalent of home-chopped veg, eg shredded peppers;spring onion; beansprouts; finely shredded cabbage or whatever takes your fancy

Method: 

  1. If cooking brown rice from scratch, start it off now. If using white rice or rice noodles, time them so they'll be ready to serve when everything else is, (about 11-12 minutes for white rice, noodles according to packet instructions.) If using pre-cooked noodles or rice, follow the packet instructions about re-heating.
  2. To make the sauce, heat up all the ingredients together in a saucepan, but do not boil. Let it simmer gently while you prepare the tofu. If using ready-fried tofu pieces, omit stage 3.
  3. Drain the tofu, then cut it into cubes. Fry it in a frying pan or wok in a little hot vegetable oil or oil spray. Brown it off on each side. Turn regularly with a spatula.
  4. When the tofu is nearly ready, add in the packet of stir-fry veg, and cook them off for a couple of minutes. Add a bit more oil if required - or a splash of water/stock if you want the low-fat version.
  5. Meanwhile, take the sauce ingredients off the heat and blitz with a stick blender or similar. Drain noodles/rice if necessary.
  6. Serve rice/noodles into bowls, place vegetables on top then finish with the skewered tofu pieces. Spoon the hot sweet and sour sauce over the skewers. Drizzle with a little soya sauce if desired then serve hot.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon

Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon

This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast

The Ultimate Christmas Roast

This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks

Baked Cauliflower Steaks

These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini

Cashew Cream & Beetroot Crostini

These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)

Domoda (Gambian Peanut Stew)

One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu

Bao Buns with Sticky Tofu

This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry

Thai Rendang Curry

This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »
Smoky Vegan Cassoulet

Smoky Vegan Cassoulet

Cassoulet is a traditional white bean dish originating in the south of France. To add substance to this vegan version...See recipe »
Lavender Panna Cotta with Caramelised Cinnamon Figs

Lavender Panna Cotta with Caramelised Cinnamon Figs

When we designed our vegan chalet menu , we wanted a blend of simple, plant-based meals and a few versions...See recipe »
Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

These pancakes have been described as 'heavenly'... fluffy, sweet and moist... thick American-style... what better way to enjoy your left...See recipe »
Pumpkin & Chickpea Burgers

Pumpkin & Chickpea Burgers

What a tasty, healthy way to use up that left over pumpkin. These burgers are fun to make, very easy...See recipe »
Roast Pumpkin Salad with Tahini Dressing

Roast Pumpkin Salad with Tahini Dressing

This salad is so addictive... we challenge you not to eat the whole thing in one sitting! The sweet pumpkin...See recipe »
Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

This is a very fancy dish that will impress at any dinner party and at the same time it’s super...See recipe »
Crispy Sesame-Coated Baked Tofu

Crispy Sesame-Coated Baked Tofu

This recipe is everything you want in a tofu dish - it's quick and easy, really healthy, crispy on the...See recipe »