Bbq Tofu Skewers With Creamy Onion Mushroom Sauce (German Style)

This here recipe is just a perfect blend of my favorite German dish and the fast-approachin’ BBQ season, y’all!

Now I know neither of ’em ain’t exactly vegan friendly, but if you know anything ‘bout me, ya’ll know that I love veganizin’ any darn thing my heart yearns for.

This concoction is based on a German sauce called ‘Jägersoße,’ which means ‘hunter’s sauce’.

It’s a creamy mushroom gravy with onions or shallots. Some folks even toss in some tomato paste, sweet paprika powder or herbs.

Now typically, them Germans pour this creamy mushroom gravy over schnitzel, venison or beef.

But I reckon it goes mighty well with pasta or tofu skewers. I ain’t never been one to stick strictly to traditions anyhow.

Take yer time to let the tofu soak up real good in a smoky marinade with black pepper and paprika. Once it soaks up all them flavors, it packs quite a punch!

I’d advise servin’ these tofu skewers and mushroom sauce with wild rice or vegan tagliatelle.

But even better yet, why not fire up the BBQ grill? Toss them skewers on there till they’re golden-brown, smother ’em in that sauce and enjoy your crispy tofu as an excellent meat substitute.

Serve ‘em up hot with crusty bread and couscous, pasta or potato salad.

If y’all whip this recipe up at home? Don’t forget to tag your photo #myvibrantkitchen on Instagram! I do love seein’ all your lovely recreations.

And sure as shootin’, sign up for My Vibrant Kitchen’s newsletter, y’all! That way you’ll get all my newest recipes alongside some nifty vegan lifestyle tips and travel stories delivered right straight to your inbox.

Bbq Tofu Skewers With Creamy Onion Mushroom Sauce (German Style) Recipe

Bbq Tofu Skewers With Creamy Onion Mushroom Sauce (German Style)


Tofu skewers:

  • 450 g firm or extra firm tofu
  • 2 Tbsp soy sauce
  • 2 Tbsp olive oil
  • ½ tsp garlic granules
  • ¼ tsp ground black pepper
  • ¼ tsp smoked paprika powder


  • 1 medium sized onion
  • 1 Tbsp olive oil
  • 1 can coconut milk (400 ml)
  • 2 Tbsp tomato paste
  • 1½ Tbsp soy sauce
  • 2 tsp dried oregano
  • 200 g fresh mushrooms (preferably a wild mushroom mix)
  • 1 tsp smoked paprika


  1. Gently press the tofu between two paper towels to get rid of excess liquid. This step is optional but will help the tofu absorb more marinade.
  2. Cut the tofu into cubes and place it in a shallow baking dish.
  3. In a small bowl or glass whisk together the soy sauce, olive oil, garlic granules, black pepper and smoked paprika powder. Then drizzle it over the tofu, cover the baking dish with plastic wrap, a dish towel or a plate and pop it in the fridge for at least 30 minutes. The longer you let it marinate, the more flavoursome the tofu skewers will be. I recommend leaving them marinate for 2 hours.
  4. Turn the tofu cubes over a couple of times, so the marinade is absorbed equally.
  5. Then take the tofu out of the fridge and pierce and thread the cubes onto the skewers.
  6. Now either bake them in the oven at 180˚C for 20 to 30 minutes or grill them on the barbecue. Brush them liberally with the excess marinade several times.
  7. For the sauce, dice the onion and fry it in a big frying pan in olive oil. Once the onion starts becoming soft and translucent add the coconut milk, tomato paste, soy sauce and oregano and let it simmer on low heat for 5 minutes.
  8. Slice the mushrooms and add them to the sauce. Then add the smoked paprika and let everything simmer until the mushrooms are soft and the sauce has thickened.
  9. Have the tofu skewers and creamy mushroom sauce with wild rice, pasta or simply with fresh, crusty bread.
  10. Enjoy!

When you’ve had your fill of traditional recipes and are ready to explore new flavors, my vegan recipes have got you covered.

Try out my Vegan Creamy Potato Salad With Sautéed Lemon Asparagus recipe for a twist on the classic potato salad that’s perfect for summertime potlucks.

If you’re in the mood for something comforting, my Vegan Cheesy Potato Split Pea Soup recipe is a warm hug in a bowl.

For those special occasions, impress your guests with my Vegan Mushroom Leek & Sweet Potato Tart recipe.

And don’t forget about side dishes; my Vegan Maple Glazed Hasselback Potatoes recipe makes for an irresistible treat that complements any main dish perfectly.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top