This vegan Korean barbeque recipe is an easy-to-make and easy-to-eat addition to the outdoor fun on National Picnic Week. Tofu is a good source of protein and comes in a range of textures: firm is suitable for grilling and stir-fries and soft is good for desserts and sauces.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place tofu in a large bowl. Combine apples, soy sauce, sesame oil, maple syrup, hot pepper paste, and 1 tablespoon sesame seeds in a blender; puree until smooth. Pour marinade over tofu. Cover with plastic wrap and refrigerate 8 hours to overnight.

  • Drain tofu and discard marinade. Thread tofu and leek pieces alternately onto skewers.

  • Heat a grill pan over high heat and spray with cooking spray. Grill skewers until browned on all 4 sides, about 2 minutes per side. Sprinkle with sesame seeds.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

154 calories; 10.4 g total fat; 0 mg cholesterol; 493 mg sodium. 11.3 g carbohydrates; 5.7 g protein; Full Nutrition