Tofu and Veggie Skewers With Smoked Paprika Dip

Prep Time
5 mins
Cook Time
15 mins

Veggie skewers are a summer cook-out favorite. They’re fun to make and you can make them exactly how you like them! And this smoky dip complements them perfectly. If you prefer to drizzle your sauce rather than dip it, just add a little more plant milk.


For the skewers:

  • Vegetables (choose from tomatoes, zucchini, onion, mushrooms, garlic, bell peppers)
  • 8oz smoked or marinated tofu, cut into chunks
  • A little olive oil
  • Salt and pepper

For the dip:

  • 1 cup raw cashews, soaked in hot water for 30 minutes, then drained
  • 2 tbsp nutritional yeast
  • 1½ tsp smoked paprika
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ⅜ cup plant milk


  1. Make the dip by putting all the ingredients into a blender and blending until smooth. Refrigerate.
  2. Preheat the BBQ to a medium-low heat. Chop your vegetables into bite-size pieces, and place on skewers along with the tofu.
  3. Brush oil onto the tofu and veggies to coat them on all sides, and season with salt and pepper.
  4. Grill the kababs for around 15 minutes, rotating every 5 minutes.
  5. Serve with the dipping sauce.

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