Shredded Oyster Mushroom & Tofu Kebabs
Savor the mouthwatering goodness of these grilled kebabs, featuring tender shredded oyster mushrooms and hearty tofu! With a zesty marinade and a perfect char from the grill, these skewers are not just a meal—they're an experience. Dive into a burst of flavor that’s both satisfying and completely plant-based!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 tsp dried mint (5 ml)
- 300g oyster mushrooms (10.6 oz)
- Pickled cabbageoptional
- 3 tbsp vegan garlic mayo (45 ml)
🥩Meat & Seafood(1)
- 200g extra firm tofu (7.06 oz)
🫙Pantry Staples(3)
- 1 tbsp maple syrup (15 ml)
- 2 tbsp olive oil (30 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(6)
- 1 tbsp cumin (15 ml)
- 1 tsp dried coriander (5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tbsp oregano (15 ml)
- 1 tbsp smoked paprika (15 ml)
📦Other(5)
- 1 tbsp chilli paste (15 ml)
- Chilli sauce (optional)optional
- 2 flatbreads (sub GF option if needed)optionalGF option if needed
- Handful salad & tomatoesoptional
- 2 tbsp tamari (30 ml)
Nutrition (per serving)
Calories
528
Protein
24g
Carbs
61g
Fat
24g
👨🍳 Instructions
- 1
Preheat the oven to 180°C.
- 2
Place the mushrooms in a dry pan over medium-high heat. Place a smaller frying pan on top and press down firmly, using a folded tea towel over the handle to protect your hand from the heat. Press for a few minutes on each side to force out as much water as possible, until the mushrooms shrink down and turn golden. Set aside to cool slightly.
- 3
Slice the tofu super thin using a mandolin.
- 4
Whisk together the tomato paste, tamari, chilli paste, maple syrup, olive oil with all the seasonings in a bowl until fully combined. Reserve 2 tbsp of the marinade for the tofu. Add the pressed mushrooms to the bowl and mix well, making sure every piece is fully coated.
- 5
Lay the tofu slices out and brush the reserved marinade over each piece individually rather than tossing, to avoid them breaking apart. Thread the tofu and mushrooms onto one large skewer, alternating pieces as you build it up.
- 6
Pop the skewer on a lined tray and roast for 25–30 minutes, basting with any remaining marinade halfway through, until caramelised and charred at the edges.
- 7
Once cooked, shred everything off the skewer. Warm the flatbreads, spread over the garlic mayo, then pile in the shredded tofu and mushroom. Top with pickled cabbage, salad, tomatoes, and a drizzle of chilli sauce if using.
💡 Pro Tips
- ✓Press oyster mushrooms under a weighted pan for 3-4 minutes per side to expel 60-70% of their water content, which concentrates umami compounds and allows them to absorb marinade flavors instead of diluting it.technique3-4 minutes per side | 60-70% water removal
- ✓Slice tofu to 3-4mm thickness using a mandoline because thinner pieces (under 3mm) will shatter when marinated and skewered, while thicker pieces (over 5mm) won't absorb the 2 tbsp reserved marinade evenly across their surface area.ingredient3-4mm thickness
- ✓Brush tofu individually rather than tossing because the marinade's 2 tbsp olive oil creates a hydrophobic barrier that prevents water absorption; tossing distributes oil unevenly and causes structural breakdown in the delicate pressed tofu.technique
- ✓Baste the skewer at the 12-15 minute mark (halfway through 25-30 minute roast at 180°C) to rebuild the marinade's sugar and acid layer, which caramelizes at 160-170°C and creates the charred exterior while the interior reaches 65°C for optimal tofu texture.timing12-15 minutes | 180°C | 160-170°C caramelization
- ✓The marinade's 2 tbsp maple syrup to 2 tbsp tomato paste ratio (1:1 by volume) creates a 45° brix balance—sweet enough to caramelize without burning, acidic enough to prevent the tofu's proteins from bonding too tightly during roasting.ingredient1:1 ratio (2 tbsp each)
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Shredded Oyster Mushroom & Tofu Kebabs
Savor the mouthwatering goodness of these grilled kebabs, featuring tender shredded oyster mushrooms and hearty tofu! With a zesty marinade and a perfect char from the grill, these skewers are not just a meal—they're an experience. Dive into a burst of flavor that’s both satisfying and completely plant-based!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 tsp dried mint (5 ml)
- 300g oyster mushrooms (10.6 oz)
- Pickled cabbageoptional
- 3 tbsp vegan garlic mayo (45 ml)
🥩Meat & Seafood(1)
- 200g extra firm tofu (7.06 oz)
🫙Pantry Staples(3)
- 1 tbsp maple syrup (15 ml)
- 2 tbsp olive oil (30 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(6)
- 1 tbsp cumin (15 ml)
- 1 tsp dried coriander (5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tbsp oregano (15 ml)
- 1 tbsp smoked paprika (15 ml)
📦Other(5)
- 1 tbsp chilli paste (15 ml)
- Chilli sauce (optional)optional
- 2 flatbreads (sub GF option if needed)optionalGF option if needed
- Handful salad & tomatoesoptional
- 2 tbsp tamari (30 ml)
Nutrition (per serving)
Calories
528
Protein
24g
Carbs
61g
Fat
24g
👨🍳 Instructions
- 1
Preheat the oven to 180°C.
- 2
Place the mushrooms in a dry pan over medium-high heat. Place a smaller frying pan on top and press down firmly, using a folded tea towel over the handle to protect your hand from the heat. Press for a few minutes on each side to force out as much water as possible, until the mushrooms shrink down and turn golden. Set aside to cool slightly.
- 3
Slice the tofu super thin using a mandolin.
- 4
Whisk together the tomato paste, tamari, chilli paste, maple syrup, olive oil with all the seasonings in a bowl until fully combined. Reserve 2 tbsp of the marinade for the tofu. Add the pressed mushrooms to the bowl and mix well, making sure every piece is fully coated.
- 5
Lay the tofu slices out and brush the reserved marinade over each piece individually rather than tossing, to avoid them breaking apart. Thread the tofu and mushrooms onto one large skewer, alternating pieces as you build it up.
- 6
Pop the skewer on a lined tray and roast for 25–30 minutes, basting with any remaining marinade halfway through, until caramelised and charred at the edges.
- 7
Once cooked, shred everything off the skewer. Warm the flatbreads, spread over the garlic mayo, then pile in the shredded tofu and mushroom. Top with pickled cabbage, salad, tomatoes, and a drizzle of chilli sauce if using.
💡 Pro Tips
- ✓Press oyster mushrooms under a weighted pan for 3-4 minutes per side to expel 60-70% of their water content, which concentrates umami compounds and allows them to absorb marinade flavors instead of diluting it.technique3-4 minutes per side | 60-70% water removal
- ✓Slice tofu to 3-4mm thickness using a mandoline because thinner pieces (under 3mm) will shatter when marinated and skewered, while thicker pieces (over 5mm) won't absorb the 2 tbsp reserved marinade evenly across their surface area.ingredient3-4mm thickness
- ✓Brush tofu individually rather than tossing because the marinade's 2 tbsp olive oil creates a hydrophobic barrier that prevents water absorption; tossing distributes oil unevenly and causes structural breakdown in the delicate pressed tofu.technique
- ✓Baste the skewer at the 12-15 minute mark (halfway through 25-30 minute roast at 180°C) to rebuild the marinade's sugar and acid layer, which caramelizes at 160-170°C and creates the charred exterior while the interior reaches 65°C for optimal tofu texture.timing12-15 minutes | 180°C | 160-170°C caramelization
- ✓The marinade's 2 tbsp maple syrup to 2 tbsp tomato paste ratio (1:1 by volume) creates a 45° brix balance—sweet enough to caramelize without burning, acidic enough to prevent the tofu's proteins from bonding too tightly during roasting.ingredient1:1 ratio (2 tbsp each)