These suya tofu skewers bring bold Nigerian flavor to your grill pan—no meat required. These spicy, smoky skewers are packed with roasted peanut suya spice, crisp tofu, and caramelized veggies, and they’re surprisingly easy to pull off for a weeknight dinner or a crowd-pleasing snack. If you’ve never had West African street food, this is a fiery, satisfying place to start.
Bold, nutty tofu skewers that even meat eaters can’t resist!
Suya is one of the first Nigerian street foods I fell in love with through my husband. The smell of sizzling, nutty, peppery suya spice is truly unforgettable, so I asked the Ikoyi Club (a famous family club in Lagos) for their suya spice recipe. I wanted something plant-based that would still hold up to all that intensity. So I started testing tofu, and after a few rounds (and a lot of taste tests with Bankole), we landed on this version that delivers the same depth, just with a little twist.
The trick is twofold: freezing the tofu first (for better bite and absorbency) and using a double layer of suya spice. First in a marinade, then as a dry rub right before cooking. That layering gives you the deep flavor you’d expect from street-side suya, with crispy edges and just enough smoke if you grill or broil it. It’s great served on skewers, but honestly, I’ll also just toss leftovers into a grain bowl or wrap them up in a flatbread with lime.
Want more unexpected, global spice-driven recipes like this? Check out my gochujang tofu, kimchi grilled cheese, or samosa chaat—they’re all about flavor without fuss.
Key ingredients and why they matter
My suya tofu skewer recipe starts with hearty cubes of extra-firm tofu that soak up lemon juice, soy sauce, and a drizzle of oil. Add in red onions and bell peppers for sweetness and crunch, then coat everything with smoky suya spice mixture. It’s a wholesome, flavorful take on a beloved West African street food classic!
Full ingredient list and detailed instructions in the recipe card.
- Tofu: Freeze and press it first. This gives it a chewy, meatier texture that holds up on the grill.
- Suya spice: The signature blend—roasted peanut powder + spices. You need the peanuts for that true suya depth.
- Soy sauce: Adds umami that plays well with the earthy suya notes. Don’t skip it.
- Bell peppers and onions: Not traditional, but they char beautifully and balance the spice.
- Cameroon pepper or smoked paprika: Brings that signature suya smokiness without needing a charcoal grill.
- Bouillon powder: Just a pinch—this adds savory complexity you’d miss otherwise.
- Serve with lime wedges: The acidity cuts through the spice and fat, rounding out the dish.
TIPS & TRICKS
Shruthi’s top tips
- Freeze the tofu overnight—it transforms the texture and helps it soak up the marinade like a sponge. Don’t skimp on pressing time—15–30 minutes will help get that golden exterior.
- Use roasted peanut powder, not peanut butter! You want the dry texture to form that suya crust. If you buy from the store, make sure it doesn’t have sugar.
- Double up on suya spice (first in the marinade, then again as a final coating) for full flavor.
- Let it marinate for at least 30 minutes, but up to 4 hours is even better.
- You can grill, broil, or pan-sear since you’ll get the best flavor with high heat and some char.
- Soak skewers if using wood—otherwise they’ll burn.
- Don’t crowd the pan: Give tofu space to sear—work in batches if needed.
How to make Nigerian tofu skewers
- In a large bowl, whisk together suya spice, oil, lemon juice, and soy sauce to form a marinade.
- Toss the tofu cubes in the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
- Thread the marinated tofu, red onion, and bell peppers onto skewers. Sprinkle the remaining suya spice over the skewers for extra flavor.
- Cook the suya tofu skewers on a grill pan, skillet, oven, or outdoor grill—full instructions below. Drizzle skewers with fresh lime juice before serving.
How to serve these BBQ tofu skewers
This popular street food in Nigeria has been my constant craving, and it’s just perfect for an easy and flavor-packed weeknight dinner! I love pairing them with jollof rice or fried rice and a chickpea salad on the side. For dipping, pepper sauce or a cool yogurt sauce makes them even more irresistible.
Storage and reheating suggestions
Suya tofu skewers are make-ahead friendly and perfect for meal prep. You can marinate the tofu and veggies in advance, then cook them fresh when you’re ready to eat.
Store any leftover suya tofu in an airtight container in the fridge for up to 4 days—just reheat in the oven or air fryer to keep that crisp texture. Leftovers are also super versatile: tuck them into wraps, add them to bowls, or chop them over a salad the next day.
More tofu recipes
Tofu on your mind? These easy and falavor-packed recipes will hit the spot!
Kung Pao Tofu
Sesame Tofu
Tofu Lettuce Wraps
Slow Cooker Tofu Tikka Masala
Suya Tofu Skewers
Equipment
- wooden skewers soaked in water for 20 minutes
Ingredients
- 1 block extra-firm tofu, 14 oz, pressed and cut into cubes
- 2 tablespoons vegetable oil, peanut or avocado oil works well
- 1 tablespoon lemon juice, or lime juice
- 1 tablespoon soy sauce, for umami depth
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
Suya spice
- 2 tablespoons ground roasted peanuts, or peanut powder
- ¾ teaspoon ground ginger
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon cayenne pepper, adjust for heat
- ¼ teaspoon dried ground chili, or Cameroon pepper for smokiness
- ¼ teaspoon smoked paprika
- ¼ teaspoon bouillon powder, Maggi or Knorr
- ¼ teaspoon salt, to taste
- ⅛ teaspoon ground cloves, optional, for a deeper flavor
- ⅛ teaspoon white pepper, optional, for warmth
Instructions
- If possible, freeze the tofu overnight. Press the tofu for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes.
Make the suya spice:
- If using whole peanuts, roast them until golden brown, then grind into a fine powder (without turning into peanut butter!).
- In a dry bowl, combine all the ingredients and mix well to evenly distribute flavors.
- In a large bowl, whisk together 2 tablespoons of suya spice, oil, lemon juice, and soy sauce to form a marinade.
- Toss the tofu cubes in the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
- Thread the marinated tofu, red onion, and bell peppers onto skewers. Sprinkle the remaining 1 tbsp of suya spice over the skewers for extra flavor.
Cook the suya tofu skewers:
- Stovetop: Heat 2 tablespoons oil in a large grill pan or skillet over medium-high heat. Cook skewers for 2–3 minutes per side, until golden brown and slightly crispy. Cover the pan for 1–2 minutes to retain moisture. For a charred texture, finish briefly over an open flame.Oven: Preheat oven to 400°F (200°C). Arrange skewers on a lined baking sheet and roast for 20 minutes, flipping halfway through.Grill: Preheat grill to medium-high heat. Grill skewers for 8–10 minutes, turning occasionally, until tofu is charred and crisp at the edges.
- Drizzle skewers with fresh lime juice before serving. Serve with sliced tomatoes, onions, or a simple side salad for a refreshing contrast.
Notes
- Freezing tofu overnight improves texture, making it firmer and more absorbent.
- Use a dry spice rub after marinating—sprinkling extra suya spice on the skewers before cooking intensifies flavor.
- Let the tofu marinate longer (up to 4 hours) for maximum flavor absorption.
- For a smokier suya taste, use a grill or broil in the oven for a slight char.
- Don’t overcrowd the pan when using a stovetop—work in batches if necessary for even browning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
