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VBQ: The Ultimate Vegan Barbecue Cookbook Review & Tandoori Tofu Recipe

Vegan Tofu Tandoori Skewers from VBQ Cookbook

Repost of original post published on May 22, 2018 on my Florida Coastal Cooking website now being merged with VegeCooking.

Just in time for 4th of July cookouts, I bring you a delicious and healthy grilled Tandoor Skewers recipe and cookbook review of VBQ: The Ultimate Vegan Barbecue Cookbook.

It's been a long, long time since I’ve been as excited about a new cookbook. This is my review of VBQ: The Ultimate Vegan Barbecue Cookbook, by Nadine Horn and Jörg Mayer.

Whether you’re vegan, plant-based, or are a Meatless Monday kinda girl, this cookbook is for you.

Imagine my delight when I opened my email to this request:

“The time-honored backyard barbeque is a vegan’s worst nightmare—hot dogs and hamburgers take center stage while salads and veggie platters are an afterthought, often with heavy dressings. A forthcoming new book, VBQ: The Ultimate Vegan Barbecue Cookbook, subverts the typical barbecue narrative with creative vegan fare that will tempt and satisfy vegans, vegetarians, and carnivores alike.

VBQ publishes May 1, just in time to kick off grilling season.

Dishes like seitan steaks, pulled mushroom sandwiches, grilled butternut squash tacos, eggplant hot dogs, and tandoori tofu skewers will pair perfectly with vegan condiments and classic cookout sides like cashew sour cream, crispy potato skins, and crunchy coleslaw. Plus, authors Horn and Mayer share all their secret techniques, tools, and ingredients.

If you’d like to receive a galley for review consideration, please let me know.

With more people choosing plant-based and vegan lifestyles than ever before, isn’t it time we invite everyone to the backyard barbecue?

Best wishes,


Um, YES, Ashley, I’d love to review VBQ: The Ultimate Vegan Barbecue Cookbook, because, YES, barbecues are awesome.

VBQ The Ultimate Vegan Barbeque Cookbook

VBQ Tandoor Tofu Skewers
Credit line: Recipe from VBQ: The Ultimate Vegan Barbecue Cookbook © Nadine Horn and Jörg Mayer, 2018. Photographs © Nadine Horn and Jörg Mayer, 2016. Illustrations © Nessa Horn, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

As soon as I received the book, I cracked it open and started marking pages. Once almost every page was marked I realized marking them was ridiculous and I’d need to just open a page and start there. Luckily I landed on Tandoori Skewers which happened to be a recipe I was allowed to re-print.

But first, lemme stop here and tempt your taste buds a little.

They’ve got burgers, sandwiches and patties. Steaks, sausages and skewers. Vegetables – stuffed grilled and braised. Pizzas and wraps. Salads from the grill. Sauces, bread and more.

Eggplant gyros, grilled king oyster mushrooms, vegan spareribs, crispy potato skins, grilled butternut squash tacos, pizzas, gazpacho, and panzanella (toasted bread salad).

So far I’ve made the Tandoori Tofu Skewers with Mint, Cucumber & Yogurt Sauce, and the Grilled Chapatis (sort of like a grilled naan).

Everything I’ve made was like opening the pocket of an old purse and finding what you think is a $20, but it’s actually $100 bucks. Pleasantly surprised. Even better than expected. #itsgonnabeagoodday

Making the skewers, sauce and chapatis for one meal was more than I’d usually do, but once I’d made it all one time I realized how easy it actually was. The chapatis has three ingredients, the sauce has five ingredients (including salt), and the tandoori I made, with the pre-blended seasoning, had only seven ingredients. If you don’t use a pre-made blend, it’s got a few more. See the recipe below.

My 9-year-old daughter rated the Tandoori Tofu Skewers a 10 out of 10 and pleaded with me to make the whole thing again a few days later.

We loved the tandoori spice with the tomato and pepper – so flavorful! When paired with the cool mint and cucumber sauce, I decided it was one of the best meals I’d ever had – vegan or not. My chapatis didn’t look like the photo, but we all decided they were still really tasty. My mom used two to make a tandoori tofu sandwich.

If you purchase VBQ: The Ultimate Vegan Barbecue Cookbook , I hope you enjoy it just as much as we do. It is definitely a great one for your collection and will bring you years and years of happy barbecues. Don’t worry if you don’t know a thing about grilling or barbecuing, the authors will walk you through everything from the basics of lighting fire, to various cooking methods, to cleaning and safety. And guess what? Every single recipe has a beautiful photo.

Tandoori Tofu Skewers (with mint, cucumber & yogurt sauce)

Serves 4

Now it’s time for Indian-style barbecuing. Our succulent tofu skewers in a spicy marinade will convert even the biggest tofu skeptics.

Cook Time 20 min

Total Time 4 hr 20 min

For the skewers

¼ cup (55 g) vegan yogurt

1 large red chile pepper, stemmed (seeded for less heat) (I used red bell pepper)

1 garlic clove

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon salt

1 star anise

1½ tablespoons tomato paste

1 tablespoon peanut or almond butter (original recipe calls for peanut oil)

14 ounces (400 g) tofu

For the Extras

4 grilled chapatis (see page 211)

8 tablespoons mint, cucumber

and yogurt sauce*

1 lemon, cut into wedges


  1. For the skewers, blend the yogurt with the remaining ingredients, except the tofu, in a food processor or blender.

  2. Cut the tofu into 1½-inch (4 cm) cubes and add them to the marinade. Marinate for at least 4 hours in the refrigerator.

  3. Thread the cubes onto metal skewers and cook over indirect heat with the lid closed for 10 minutes. Turn the skewers over and cook for another 8 minutes. Baste with the leftover marinade.

Serve the skewers with the chapatis, mint, cucumber and yogurt sauce and lemon wedges.

*mint, cucumber and yogurt sauce: cucumber, fresh mint, fresh dill, plain vegan yogurt, and salt (page 183)


Tip: These skewers cook better if a skewer rack is used. This way the tofu does not come into contact with the grill and cannot stick.

Dawn's Notes: Instead of peanut oil I used almond butter because my daughter is allergic to peanuts and we're cutting back on oil. I also used 1 Tbsp of tandoori seasoning instead of blending my own. Finally I used a red bell pepper instead of a chili pepper because my daughter won't eat anything with heat. She rated this recipe a 10 out of 10. I did also make the chapatis and mint, cucumber and yogurt sauce. Also rated both of those 10 out of 10.

Credit line: Recipe from VBQ: The Ultimate Vegan Barbecue Cookbook © Nadine Horn and Jörg Mayer, 2018. Photographs © Nadine Horn and Jörg Mayer, 2016. Illustrations © Nessa Horn, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

By Nadine Horn and Jörg Mayer

This post contains an affiliate link for the VBQ: The Ultimate Vegan Barbecue Cookbook. The few cents in proceeds I might receive for your purchase of this book, at no additional cost to you, will go towards our VegeCooking classes where we teach kids the benefits of eating more fruits and veggies.


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