Max out on flavor with vegan souvlaki. It's juicy but meat-free, luxuriously plump, high in protein, and hassle-free. A great way to celebrate summer flavors in all their sizzling glory.
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This vegan version of souvlaki embodies everything I love about Greek flavors. It's got the richness of olive oil, the fragrant hit of herbs, and that tangy lemon juice. All you need to do is slice the tofu, marinate it (preferably overnight - yes, I know it takes time, but it's SO worth it!), and then grill it until crispy.
💌 Why You'll Love This Recipe
- Ideal for meal prep or BBQs
- Ultra-satisfying texture
- Extra juicy and packed with Greek flavours
- High in protein, minimal prep
- Can be grilled in a pan, air fryer, or on a BBQ
- A fraction of the cost of a takeout
Time-Saving Tip: This recipe is perfect for batch making! You can double, or even triple it, and then enjoy the leftovers throughout the week.
🛒 Ingredients
Here are the ingredients for your vegan souvlaki (and why they matter).
- Extra firm tofu. The star ingredient of our vegan souvlaki. I recommend super firm tofu because it holds its shape and crisps up easily.
- Lemon zest and juice. For a bright and distinct hit of acidity.
- Extra virgin olive oil (EVOO). Adds a rich base and ensures the marinade sticks.
- Grated garlic. Adds a savoury, aromatic quality to the marinade.
- Seasoning. I used dried oregano, dried mint, ground cumin, sweet paprika powder & ground coriander*
- Salt & black pepper. For extra flavor.
*Ingredient Swap Tip: This recipe has been tested multiple times to get the flavours just right. This is why I don't recommend making changes to the seasonings. That said, I know this isn't always possible, so if you do make adjustments, be sure to taste the marinade. It should be bold, punchy, and leave a lingering depth of flavour.
📝 Steps
TIP - This is a quick visual overview. If you prefer to skip this and not read my tips & FAQ, just scroll to the bottom of this page for recipe details.
Step 1. Make the marinade. Add all the marinade ingredients to a large, deep dish (like a square casserole dish or any wide, shallow container)
Step 2. Mix the marinade. Mix the marinade ingredients with a silicone spatula or a fork until evenly combined.
Step 3. Add tofu. Add tofu cubes. Use your hands or a spatula to gently coat each piece evenly on all sides.
Step 4. Let marinate. Cover and let the tofu marinate in the fridge for your desired amount of time (minimum 30 minutes, but ideally overnight). Flip it once during marinating to ensure both sides are coated.
Step 5. Skewer. Thread the tofu pieces onto bamboo or metal skewers, leaving a few inches of space at both ends for easier handling. Brush any leftover marinade over the tofu - don't let any of that flavor go to waste.
Step 6. Grill. Grill the marinated tofu cubes in a hot grill pan with a little bit of oil or over an open flame BBQ until lightly charred. Flip and grill the other side once golden. Cooking time depends on your grill or pan (mine took about 8 minutes per side on medium heat).
Step 7. Brush
Remove from the heat and brush the tofu with a little extra-virgin olive oil for added shine and flavour.
Step 8. Serve & Enjoy!
Serve warm with vegan tzatziki, pita bread, and your favourite toppings.
💡 Expert Tips
- The best tofu for vegan souvlaki is extra-firm tofu: the recipe won't work the same without it. You should be able to insert the skewer into the centre without the tofu cube falling apart.
- When cutting tofu cubes, aim for even pieces. This ensures they touch the surface of the pan evenly and don't fall off the skewers.
- Let the tofu marinate for at least a few hours, preferably overnight, for the best flavor.
- There should be no leftover marinade by the end. Any extra marinade left at the bottom should be brushed over the skewers before grilling. This ensures no flavor goes to waste.
📌 FAQ
Sure. The best replacement would be tempeh. You can simply follow the same steps.
I don't think they quite fit this Greek-inspired souvlaki. While they work great in my miso-marinated tofu and other Asian-inspired dishes, they don't fit the flavor profile here.
Yes! Extra firm tofu contains roughly 10g of protein per ½ cup (Source). It's also rich in calcium, iron, and potassium.
I didn't soak them since I don't find it necessary for my cooking method (grill pan). However, if you're grilling over an open flame, it's best to soak them first. This page walks you through the process. You could also use metal skewers instead.
🔄 Variations
- Include fresh vegetables like red onion, bell peppers, mushrooms, or cherry tomatoes between the tofu.
- Add chili flakes to the marinade or slather the souvlaki in hot sauce if you're a lover of heat.
- Brush with a little maple syrup for a sweeter note just before serving if desired
🍽️ Serving Suggestions
Here's how I build the perfect tofu souvlaki:
| Ingredient | The Role It Plays |
|---|---|
| Toasted Pita | A carby vessel to hold our fillings |
| Vegan Tzatziki* | For a creamy, tangy contrast and balance |
| Sliced Cucumber & Tomato | Adds maximum crunch and freshness |
| Fresh Mint & Dill | Brightens the flavors with herbal notes |
| Lemon Juice & EVOO | Ties everything together |
*Ideally, make your tzatziki the day before to let the flavors meld together and intensify overnight.
You can also serve it mezze-style on a large plate or board with olives, hummus, vegan feta, roasted veggies, and homemade vegan halloumi for a complete Greek/Mediterranean food-themed evening.
Or simply serve it in a bowl with a fresh Greek salad and a hearty carb such as rice or potatoes.
📦 Storage
- Cool Down. First, let any leftovers cool down to room temperature.
- Fridge. Store tofu sovulaki in an airtight container in the fridge for up to 4 days.
- Reheat. Microwave in 30-second intervals until piping hot or reheat in a non-stick pan brushed with a little oil.
👋 Conclusion
If you're looking for more high-protein vegan dishes, try out my:
If you made this vegan souvlaki recipe, it would mean a LOT to me if you could leave a comment & star rating below. Your comments help me create better recipes and ensure that more readers can find them.
🍴Recipe
Vegan Souvlaki - Greek Inspired Tofu Skewers
INGREDIENTS
- 14 oz (400 g) extra firm tofu cut into equal 1-inch (2 cm) cubes
Marinade
- 1 lemon both zest and juice
- 3 tablespoon extra-virgin olive oil
- 3 cloves grated garlic
- 1 teaspoon dried oregano
- ½ teaspoon dried mint
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika powder
- 1 teaspoon ground coriander
- salt and pepper to taste
INSTRUCTIONS
- Make the marinade. Add all the marinade ingredients to a large, deep dish (like a square casserole dish or any wide, shallow container)1 lemon, 3 tablespoon extra-virgin olive oil, 3 cloves grated garlic, 1 teaspoon dried oregano, ½ teaspoon dried mint, 1 teaspoon ground cumin, 1 teaspoon sweet paprika powder, 1 teaspoon ground coriander, salt and pepper
- Mix the marinade. Mix the marinade ingredients with a silicone spatula or a fork until evenly combined.
- Add tofu. Add tofu cubes to the marinade. Use your hands or a spatula to gently coat each piece evenly on all sides.14 oz extra firm tofu
- Marinate. Cover and let the tofu marinate in the fridge for your desired amount of time (minimum 30 minutes, but ideally overnight). Flip the tofu once during marinating to ensure both sides are coated.
- Skewer. Thread the tofu pieces onto bamboo or metal skewers, leaving a few inches of space at both ends for easier handling. Brush any leftover marinade over the tofu - don't let any marinade go to waste.
- Grill. Grill the marinated tofu cubes in a hot grill pan with a little bit of oil or over an open flame BBQ until lightly charred. Flip and grill the other side until crispy and golden brown. Cooking time depends on your grill or pan (mine took about 8 minutes per side on medium heat).
- Brush. Remove from the heat and brush the tofu with a little extra-virgin olive oil for added shine and flavour.
- Serve & Enjoy! Serve warm with vegan tzatziki, pita bread, and your favourite toppings.
Notes
Nutrition
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.
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