Sweet, tangy, and smoky, these Pomegranate Molasses Tofu Kebabs are an easy vegan grilling recipe packed with bold Middle Eastern flavours. They're perfect for BBQs or weeknight meals. Get the recipe below.
If you’re looking for a vibrant, flavour-packed plant-based dish, these Pomegranate Molasses Tofu Kebabs are about to become your new favourite. Sweet, tangy, and deeply savoury, they bring together Middle Eastern-inspired ingredients in a way that transforms simple tofu into something truly memorable.
Pomegranate molasses is the star here! Its rich, syrupy intensity adds depth and brightness, perfectly balanced with garlic, lemon juice, and warm spices. When paired with crispy-edged grilled tofu, the result is a dish that’s both satisfying and refreshingly light.
Whether you’re cooking for a summer BBQ, meal prepping for the week, or simply trying to elevate your tofu game, this recipe is for you!
Jump to:
Ingredients
It may feel like a long list of ingredients but each one adds to the flavour of these delicious kebabs, completely transforming the tofu!
- Extra firm tofu
- Pomegranate molasses
- Olive oil
- Lemon juice
- Garlic
- Aleppo pepper
- Ground cumin
- Salt and pepper
- Fresh parsley
- Fresh mint
- Fresh oregano
Step-by-step instructions
This recipe has been designed to cook under a grill but you can also cook them on a BBQ. Check out the section below on how to do just that.
- Step 1: In a bowl, whisk together the pomegranate molasses, olive oil, lemon juice, garlic, Aleppo pepper, cumin, salt, and black pepper until well combined.
- Step 2: Cut the tofu into even cubes and gently toss them in the marinade until fully coated. Cover and refrigerate for 3–4 hours at a minimum.
- Step 3: Thread the marinated tofu onto skewers and grill for 10–12 minutes, turning frequently to ensure all sides become golden and slightly charred.
- Step 4: Remove from the grill and scatter with chopped parsley, mint, and oregano just before serving
Hint: If using wooden skewers, soak them in water beforehand to prevent burning.
BBQing instructions
Cooking these Pomegranate Molasses Tofu Kebabs on a BBQ adds an irresistible smoky flavour that takes them to the next level.
- Preheat the BBQ
Heat your barbecue to medium-high and lightly oil the grates to prevent sticking. - Prepare the skewers
Thread the marinated tofu onto skewers. If using wooden skewers, soak them in water for at least 20 minutes beforehand. - Cook over direct heat
Place the skewers directly over the heat and cook for 10–12 minutes, turning every 2–3 minutes to ensure even charring. - Brush with marinade
During the final few minutes, brush the tofu with any remaining marinade for extra flavour and a glossy finish. - Watch for flare-ups
Because of the oil in the marinade, small flare-ups can happen. Move the skewers to a cooler part of the grill if needed. - Check for doneness
The tofu should be heated through with lightly crisped edges and caramelised spots.
Substitutions
There are a couple of substitutions you can make if you need to, including the pomegranate molasses. They are:
- Pomegranate molasses: Use a mix of balsamic glaze and a touch of maple syrup
- Aleppo pepper: Substitute with mild chilli flakes or paprika
- Fresh herbs: Swap with coriander or basil if preferred
- Lemon juice: Lime juice works just as well
Variations
Try one of these variations on the original recipe:
- Add vegetables: Thread peppers, red onion, or courgette between the tofu pieces
- Spicy twist: Add a pinch of cayenne pepper or harissa paste
Equipment
Get the following kit at the ready:
- Mixing bowl
- Whisk
- Skewers (metal or wooden)
- Grill or grill pan
- Knife
- Chopping board
Storage
Store leftover tofu kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to maintain texture.
These kebabs are also delicious cold in wraps or salads.
Top tip
If you have leftover marinade, brush this over the kebabs are they grill for extra flavour!
Frequently asked questions
Yes! You can marinade the tofu a day in advance and grill just before serving.
It's not essential but highly recommended as it will allow the tofu to absorb more marinade.
Yes, you can also cook them in the oven.
I'd say it's more tangy than sweet.
The recipe
Pomegranate Molasses Tofu Kebabs
Equipment
- Mixing bowl
- Whisk
- Skewers (metal or wooden)
- Grill or grill pan
- knife
- chopping board
Ingredients
- 250 g extra firm tofu
- 3 tablespoon pomegranate molasses
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves finely grated
- 1 teaspoon Aleppo pepper optional
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh mint cut into ribbons
- 1 teaspoon fresh oregano chopped
Instructions
- In a bowl, whisk together the pomegranate molasses, olive oil, lemon juice, garlic, Aleppo pepper, cumin, salt, and black pepper until well combined.
- Cut the tofu into even cubes and gently toss them in the marinade until fully coated. Cover and refrigerate for 3–4 hours to allow the flavours to penetrate.
- Heat your grill to medium-high. If using wooden skewers, soak them in water beforehand to prevent burning.
- Thread the marinated tofu onto skewers, leaving a little space between each piece for even cooking.
- Grill for 10–12 minutes, turning frequently to ensure all sides become golden and slightly charred. Brush with leftover marinade during the final few minutes for extra flavour.
- Serve with a scattering of chopped herbs.
Nutrition
Serving suggestions
Why not serve as part of a mezze spread with some of these recipes:
Leave a Reply