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Grilled Tofu & Broccoli Skewers with Creamy Chickpea Salad
- 25 min
- 2–6 servings
- 599 kcal / serving
A quick weeknight skewers dish pairing smoky tofu and crisp broccoli with a creamy chickpea salad. The combination stays satisfying with protein from tofu and texture from the broccoli, finished in about a quarter of an hour.
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Ingredients
- 1 crownbroccoli
- 2 stickscelery
- 1 (12 oz) pkgextra firm tofu
- 1 (15 oz) cangarbanzo beans (chickpeas)
From the pantry: black pepper, curry powder, Dijon mustard, dill, dried, extra virgin olive oil, garlic powder, mayonnaise, salt, soy sauce, white wine vinegar
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · metal or wooden skewers (optional) · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu · chickpeas
More dinner ideas: easy dinners · dinners for two
Directions
- Soak the wooden skewers in water if you’re using them, or skip this step if you’re using metal skewers or a grill pan.
- Cut the tofu into large pieces and press briefly to remove excess moisture, then toss with a little oil and soy sauce.
- Whisk together mayonnaise, Dijon mustard, white wine vinegar, and the listed spices to make a creamy dressing.
- Rinse and dry the broccoli; cut into small florets and finely dice the stems, placing the florets in one bowl and stems in the dressing bowl.
- Peel and dice the celery, then add it to the dressing-filled bowl.
- Drain and rinse the chickpeas, then fold them into the dressing to form the salad.
- Chop the tofu into large cubes and stir them with the broccoli pieces, then drizzle with a bit more oil and soy sauce and season.
- Thread the tofu and broccoli onto skewers, or arrange directly on the grill pan if skewers aren’t available, placing them on a plate as you go.
- Place the skewers on a hot grill pan or skillet and cook, turning occasionally, until the tofu is heated through and the broccoli is tender-crisp, about 8–10 minutes.
- Serve the chickpea salad alongside the skewers on plates or bowls and enjoy.
Two tips
- Make ahead: refrigerate the salad in advance and assemble skewers just before cooking.
- Serving idea: spoon the salad over a bed of greens for a light lunch or supper.
Nutrition per serving
- Calories
- 599 kcal
- Protein
- 30 g
- Carbs
- 42 g
- Fat
- 38 g
- Fiber
- 12 g
- Sodium
- 392 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.