Suya Tofu Skewers
Servings: 4
Calories: 292kcal
These suya tofu skewers are smoky, spicy, and loaded with Nigerian suya flavor—made plant-based with tofu and a bold peanut spice blend.
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Equipment
- wooden skewers soaked in water for 20 minutes
Ingredients
Suya spice
- 3 tablespoons roasted peanuts ground, sub plain peanut powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper adjust for heat
- ½ teaspoon smoked paprika
- ½ teaspoon Cameroon pepper sub cayenne
- ¼ teaspoon vegetable bouillon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cloves optional
- ⅛ teaspoon white pepper optional
For the skewers:
- 2 14-oz blocks extra-firm tofu
- 3 tablespoons avocado oil divided
- 2 tablespoons fresh lemon juice
- 2 tablespoons low-sodium soy sauce sub tamari
- 1 medium red onion cut into 1-inch chunks
- 1 medium red bell pepper cut into 1-inch chunks
- 1 medium green bell pepper cut into 1-inch chunks
For serving:
- 1 medium lime cut into wedges
- 2 tablespoons fresh cilantro chopped
Instructions
- If using whole peanuts, roast in a dry skillet over medium heat until golden brown, about 5 minutes. Let cool, then grind into a fine powder (stop before it turns into peanut butter). Makes 4 tablespoons.
- In a small bowl, combine ground peanuts, garlic powder, onion powder, ginger, cayenne, smoked paprika, Cameroon pepper, bouillon powder, salt, cloves (if using), and white pepper (if using). Mix well.
- Press tofu for at least 15 minutes to remove excess moisture. (For best texture, freeze tofu overnight, thaw, then press.) Cut into 1-inch cubes.
- In a large bowl, whisk together 3 tablespoons suya spice, 2 tablespoons oil, lemon juice, and soy sauce to form a marinade.
- Add tofu cubes and toss gently until evenly coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Thread marinated tofu, red onion, and bell peppers onto skewers, alternating pieces. Sprinkle remaining 1 tablespoon suya spice over the assembled skewers.
- Heat remaining 1 tablespoon oil in a grill pan or large skillet over medium-high heat until shimmering. Add skewers and cook 2–3 minutes per side, until tofu is golden brown with char marks, about 8–10 minutes total. Work in batches if needed—don't overcrowd the pan.
- Transfer to a platter, squeeze fresh lime juice over the skewers, and garnish with cilantro. Serve immediately.
Notes
- Freezing tofu overnight makes it firmer and more absorbent. Also, don't skip pressing the tofu. Wet tofu won't absorb the marinade or crisp properly.
- Sprinkle extra suya spice on the skewers before cooking for a more intense crust.
- Let the tofu sit undisturbed for 2–3 minutes per side to develop char—resist the urge to move it constantly.
Nutrition
Calories: 292kcal | Carbohydrates: 16g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 648mg | Potassium: 615mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 73mg | Calcium: 94mg | Iron: 3mg
