Tropical Tofu Kebabs with Mango and Avocado


Hey hey hey! 

Hope y'all had a fantastic weekend! Since I was in NOLA last week for a Tri-Lamb event and heading up to Vermont this week for Blog Brulee, I basically stayed in most of the weekend and worked. Boo, I know. I even skipped a Clemson home game and gave my tickets to the hubs 13-year-old stepbrother. Y'all know if I'm willing to miss a football game I've got a lot of s*** to do. 

Since the hubs and I aren't going to see each other for a week, decided to cook a fun meal together outside, disconnect from the outside world, and connect with each other. These easy tropical tofu kebabs were what I came up with. This time of year - when it's still summery out, but the mosquitoes aren't quite so brutal - is my favorite time to grill. To make these kebabs a little more interesting, I added mango and avocado for a tropical flare, and gave it a spritz of lime juice and smoked chili flakes to finish. 

Tropical Tofu Kebabs with Avocado and Mango

Serves 4


  • Tofu:

  • 1 16-ounce block of tofu, pressed dry

  • 1/2 lime, juiced

  • 1 tablespoon olive oil

  • 1 tablespoon soy sauce

  • Kebabs:

  • Mini sweet peppers

  • 8 ounces baby bella mushrooms

  • 1 red onion, peeled and cut into chunks

  • 1 large avocado, peeled, pitted and cut into chunks

  • 1 mango, peeled, pitted and cut into chunks

  • Extra virgin olive oil

  • Salt and freshly ground black pepper

  • Lime juice

  • Chili powder, preferably smoked


  1. Cut tofu into chunks. Whisk together lime juice, soy sauce and olive oil in a medium bowl. Add tofu, toss to combine, and marinade at least 30 minutes, longer if able.

  2. When ready to make kebabs, heat grill on medium-high heat. Place tofu, peppers, mushrooms, red onion, avocado and mango onto skewers. I like to skewer each kebab individually to better control the cooking time. Before preparing each skewer, I like to toss the vegetables/fruit with a little olive oil and salt in a bowl, or you can drizzle with olive oil and season with salt and pepper after skewering.

  3. Place skewers on the grill, and cook until grill marked and tender. The avocado and mango will take just a couple minutes per side, and the onion will take about 5 minutes per side.

  4. Before serving, spritz skewers with lime juice and sprinkle with chili powder.

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