Grilled Asian Tofu and Grape Kebabs


Completed with fresh herbs and brown rice, these tofu grape kebabs make a wonderfully light and nutritious summer meal. Grapes not only add a little color pop to the presentation, they also have a sweet, juicy, crisp flavor that pairs perfectly with the Asian-inspired ingredients used on the tofu. And, they are reportedly an excellent source of vitamin K, which could be beneficial for bones, especially when paired with mineral-rich tofu.

Grilled Asian Tofu and Grape Kebabs Recipe - the grapes offer a pleasant juicy, sweet, burst of flavor that compliments the seasoned tofu. Great 20 minute meal! Vegan, gluten-free, dairy-free.This recipe with photo for tofu and grape kebabs was shared with us by the California Table Grape Commission.

For those of you concerned about soy, be sure to pick organic whole soy tofu for these grape kebabs to avoid the issues with GMO’s and soy protein isolates (the primary culprit in those negative soy studies).

Special Diet Notes: Asian Tofu and Grape Kebabs

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.

Grilled Asian Tofu and Grape Kebabs
Prep time
Cook time
Total time
For extra flavor, marinate the tofu a day ahead, keeping it in the refrigerator until ready to use.
Serves: 4 servings
  • 2 to 3 tablespoons minced jalapeno
  • 2 tablespoons reduced-sodium soy sauce or wheat-free tamari (for gluten-free)
  • 2 teaspoons brown sugar (can sub coconut sugar)
  • 1 teaspoon grated ginger
  • 1 pound firm organic tofu, cut into 12 chunks
  • 2 cups green California grapes (or can use a combination of green and purple)
  • 2 cups steamed brown rice
  • 2 tablespoons chopped cilantro
  1. Heat your grill to high.
  2. In a medium bowl, whisk together the jalapeno, soy sauce, sugar and ginger. Add the tofu and stir to coat.
  3. Thread the tofu and grapes, alternating, onto 4 skewers.
  4. Grill for 2 to 4 minutes or until heated through.
  5. Divide the rice among 4 bowls, top with skewers and sprinkle with cilantro.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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