Go Back
+ servings
Print Recipe
5 from 4 votes

Vegan Spring Lemon Veggie and Tofu Skewers

Delicious lemon herb marinated tofu and veggie skewers served with orzo pasta salad.
Prep Time3 hrs
Cook Time45 mins
Total Time3 hrs 45 mins
Course: Main Course
Servings: 4
Calories: 541kcal
Author: Lauren Hartmann


Spring Lemon Veggie and Tofu Skewers

  • 1 Block (15oz.) Extra firm tofu, drained and pressed*
  • 8 Spears Asparagus, cut into 1 inch pieces
  • 8 Ounces Artichoke hearts in oil or water(whichever you prefer)
  • 1/4 Cup Olive oil
  • 1/4 Cup Vegetable broth
  • 1/4 Cup Lemon juice
  • 1 Tablespoon Lemon zest
  • 6 Cloves Garlic, chopped
  • 1/4 Cup Fresh basil, chopped
  • 1/4 Cup Fresh Rosemary, chopped
  • 1 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 8 Wooden skewers, soaked

Orzo Pasta Salad

  • 8 Ounces Orzo pasta, vegan
  • 3 Tablespoons Olive oil
  • 2 teaspoons Lemon juice
  • 4 Cloves Garlic, finely chopped
  • 1 Pint Grape or cherry tomatoes, halved
  • 1/2 Cup Vegan feta, I used Violife, crumbled
  • 1 Cup Fresh basil, chopped
  • Pinch of Red pepper flakes
  • Salt and pepper to taste


  • Start with marinating the tofu. After you have drained and pressed the tofu, cut the block of tofu into cubes. Set aside.
  • Now, in a large mixing bowl, whisk together the olive oil, vegetable broth and lemon juice. Then stir in the lemon zest, garlic, basil, rosemary, salt and pepper.
  • Add the tofu cubes, cut asparagus and artichoke hearts to the bowl with the marinade. Toss to coat everything. Let sit for at least 3 hours or even overnight, tossing occasionally. (You want to make sure you press the tofu well and it is very firm, so it doesn't fall apart).
  • While the tofu marinates, you can make the orzo pasta salad. This is served chilled, so you can make it anytime. Cook the orzo according to package directions. Drain and let cool at least to room temperature.
  • Add to a large mixing bowl, then add the remaining ingredients for the pasta salad and toss to combine everything. Taste and adjust seasonings. Cover and put in the fridge until ready to serve.
  • When ready to make the skewers, preheat the oven to 425 degrees(F).
  • Take your wooden skewers, and put a cube of tofu on, then asparagus, then an artichoke heart and repeat until the skewer is full. You should be able to get about 8 skewers.
  • Spray a baking sheet with non-stick spray and place the skewers on the baking sheet. Bake for 15 minutes, flip the skewers and bake for another 15-20 minutes or until nice and brown.
  • You can either serve as is, or place on a grill pan after baking to get some grill marks.
  • When the tofu is done, serve the skewers with the pasta salad.


*For more information on pressing tofu, check out my TOFU COOKING GUIDE


Calories: 541kcal | Carbohydrates: 54g | Protein: 22g | Fat: 25g | Saturated Fat: 4g | Sodium: 862mg | Potassium: 497mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1480IU | Vitamin C: 29mg | Calcium: 61mg | Iron: 2mg