Tofu & Mushroom Bourguignon Skewers

What better way to utilize summer’s bounty than with 
seasonal vegetables on the grill? Veggie skewers can be made 
and marinated in advance and stored in the fridge until ready to roast or barbecue. Try our tofu, mushroom, pearl onion and pepper skewers marinated in a Bourguignon sauce.

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Paula Wilson

Love tofu? Try this recipe!

Prep Time
25 min
Cook Time
10 min
35 min


  • 1/4 cup reduced-sodium tamari
  • 2 tbsp red wine vinegar (or 1/4 cup Burgundy wine)
  • 2 tbsp unsalted tomato paste
  • 1 tbsp extra-virgin olive oil
  • 1 tsp dried thyme or 1 tbsp fresh thyme, chopped
  • 2 cloves garlic, puréed
  • 1/4 tsp ground black pepper
  • 2 packages extra-firm organic tofu, cut into 1-inch cubes
  • 20 button mushrooms
  • 10 pearl onions, peeled and halved
  • 1 each red, yellow and green bell pepper, cut into 2-inch-cubes
  • 1/4 bunch fresh flat-leaf parsley, chopped


  • 10 bamboo skewers, soaked in water for 20 minutes


  1. In a bowl, whisk together ½ cup hot water, tamari, vinegar, tomato paste, oil, thyme, garlic and black pepper. Add tofu and marinate in fridge for 1 hour.
  2. Thread each skewer with tofu, mushrooms, onions and bell pepper. Reserve remaining marinade.
  3. Preheat grill to medium-high. Brush grate with cooking oil and grill skewers for 10 to 12 minutes, turning several times and brushing liberally with reserved marinade.
  4. When ready to serve, drizzle any remaining sauce over skewers and top with parsley.

Nutrition Information

  • Serving Size 2 skewers
  • Calories 147
  • Carbohydrate Content 12 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 3.5 g
  • Protein Content 11 g
  • Saturated Fat Content 1 g
  • Sodium Content 584 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 2 g

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