Warm up the grill for these Vegetable and Tofu Skewers. Brushed with a melted buttery spread and topped with a creamy zesty sauce. Not only are these healthy but can be made in 30 minutes or less.



  • 8 wood skewers, soaked in warm water for 20-30 minutes
  • 1 package of extra firm tofu, pressed with the water removed
  • ⅓ cup melted Forager Project Buttery Spread
  • 1 red bell pepper, cut into 1 inch by 1 inch chunks
  • 1 yellow bell pepper, cut into 1 inch by 1 inch chunks
  • 1 orange bell pepper, cut into 1 inch by 1 inch chunks
  • 1 red onion, cut into 1 inch by 1 inch chunks
  • 1 container (8 ounces) mushrooms
  • 10 cherry tomatoes
  • 1 tsp salt
  • 1 tsp pepper

Zesty Sauce

  • ⅓ cup Forager Project Sour Cream
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tsp chili powder
  • 1 Tbsp lime juice


  • 2 Tbsp fresh cilantro, chopped


Combine all the zesty sauce ingredients in a medium bowl and mix. Set in the refrigerator to chill.

Cut your tofu into 1 inch by 1 inch cubes.

Skewer your vegetables rotating between chopped vegetables and the tofu. You will want to add either the onion or pepper at each end of the skewer so the vegetables do not slide off. Brush skewers with the melted butter and sprinkle with salt and pepper.

Preheat your grill to medium heat. Once warm, add the skewers to the grill and cook for 5 minutes. Brush additional melted butter on top of the skewers, flip, and cook for 5 minutes or until the vegetables are slightly charred and soft.

Remove skewers from the heat. Top with the zesty sauce and fresh chopped cilantro.

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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