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Tofu and Mushroom Skewers with Miso Butter
and corn on the cob / green salad

Active: 40 min Total: 1 hr
Miso butter melts over the finished skewers, giving them extra rich, savory flavor. Serve the skewers with a few summer favorites - corn on the cob and an Asian-inspired green salad.
Smarts: Miso butter freezes well. Make extra and put it in the freezer to serve over your favorite vegetables and proteins.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tofu and Mushroom Skewers:
  • Tofu, extra-firm - 16 oz, 1” / 2.5 cm cubes (vacuum-packed preferable)
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, balsamic - 1 Tbsp
  • Skewers, metal or bamboo - 8
  • Corn - 4 ears
  • Mushrooms, any whole button - 12 oz
  • Oil, cooking - 1 Tbsp
Miso Butter:
  • Butter - 4 Tbsp
  • Miso, any type - 1 Tbsp
  • Lime juice - 1 tsp
Green Salad with Sesame Vinaigrette:
  • Vinegar, rice - 2 Tbsp
  • Miso, any type - 1 tsp
  • Honey - 1 tsp
  • Sesame seeds, white or black - 1/2 tsp
  • Oil, cooking - 3 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Cucumbers - 6 oz, chopped
  • Edamame, shelled - 1 cup (look for these in the freezer section)
  • Salad greens, any type - 8 oz

Nutrition Facts

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Choose Cooking Method

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.5 cm thick cubes. Keep the cubes fairly large so that they can easily be threaded onto skewers. (Can be done 1 day ahead)
  2. Marinate tofu - (If prepping right before cooking, get grill heating when tofu is nearly finished marinating.) Combine tofu cubes with soy sauce and balsamic vinegar, turning gently to coat on all sides. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Soak skewers - If cooking using wooden skewers, soak in water for 10 minutes to prevent burning.
  4. Make miso butter - Soften butter in microwave for ~10 seconds. Mash in miso (portion for miso butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
  5. Make sesame vinaigrette - Whisk together rice vinegar, miso (portion for salad), honey, and sesame seeds. Add cooking oil (portion for salad) and toasted sesame oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
  6. Corn - Shuck corn. (Can be done 1 day ahead)
  7. Prepare skewers - Discard marinade and thread skewers through tofu and mushrooms. (Can be done 1 day ahead)
  8. Cucumbers / Edamame - Chop cucumbers. If edamame is frozen, defrost in the microwave.

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Make

  1. Brush vegetable skewers with some cooking oil and season with some salt and pepper.
  2. Preheat grill to 400F / 204C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with oil (portion for skewers).
  3. Place skewers and corn over direct heat. Sear on all sides until skewers are lightly browned and tender and corn has grill marks on all sides, closing the lid after each turn. This should take 6 to 8 minutes total. Move the skewers off to the sides if they start to overcook before the mushrooms are tender. Move corn to indirect heat and continue cooking until tender.
  4. Just before serving, toss salad greens, edamame, and cucumbers in sesame vinaigrette until dressed to your liking.
  5. Serve kebabs and corn on the cob with miso butter on top. Enjoy salad on the side.

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.5 cm thick cubes. Keep the cubes fairly large so that they can easily be threaded onto skewers. (Can be done 1 day ahead)
  2. Marinate tofu - (If prepping right before cooking, get water for corn boiling when tofu is nearly finished marinating.) Combine tofu cubes with soy sauce and balsamic vinegar, turning gently to coat on all sides. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Make miso butter - Soften butter in microwave for ~10 seconds. Mash in miso (portion for miso butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)
  4. Make sesame vinaigrette - Whisk together rice vinegar, miso (portion for salad), honey, and sesame seeds. Add cooking oil (portion for salad) and toasted sesame oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
  5. Corn - Shuck corn. (Can be done 1 day ahead)
  6. Prepare skewers - Discard marinade and thread skewers through tofu and mushrooms. (Can be done 1 day ahead)
  7. Cucumbers / Edamame - Chop cucumbers. If edamame is frozen, defrost in the microwave.

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Make

  1. Bring a large stock pot of salted water for the corn to a boil.
  2. Brush vegetable skewers with some cooking oil and season with some salt and pepper.
  3. Heat grill pan over medium heat. Brush with oil (portion for skewers). Sear kebabs on all sides until lightly browned and tender, 8 to 10 minutes total. (Note: you can cover the grill pan with a lid to help speed up the cooking process.)
  4. While skewers cook, return to boiling water. Add corn and boil until tender, 8 to 10 minutes.
  5. Just before serving, toss salad greens, edamame, and cucumbers in sesame vinaigrette until dressed to your liking.
  6. Serve kebabs and corn on the cob with miso butter on top. Enjoy salad on the side.

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (33)
Gluten-free (3)
No ratings yet.
Paleo (0)
Vegetarian (8)

20 reviews

Favorite recipe here hands down

By: Amy
Posted: Dec 12, 2021
Diet: Original
0 Helpful

Made this with yellow squash instead of corn (had it recently and didn’t want it again so soon). Sautéed it with butter and a splash of soy sauce. A nice alternative that complimented the flavors of everything else.

By: Nichole
Posted: Sep 15, 2020
Diet: Original
0 Helpful

Quick and easy. Lots of miso butter left over.

By: Jennifer
Posted: Sep 11, 2020
Diet: Original
0 Helpful

This was killer. We loved every well seasoned bite of it. We'll definitely be having this meal again.

By: Tessa
Posted: Sep 07, 2020
Diet: Original
0 Helpful

Loved the miso dressing and butter--I thought the tofu was just so-so.

By: Angela
Posted: Sep 01, 2020
Diet: Vegetarian
0 Helpful

Not for us. It was just a little too rich. We don't eat beef so I used chicken and I think the butter was too much for it. If I did it again, I'd try salmon instead.

By: Nicole
Posted: Aug 30, 2020
Diet: Original
0 Helpful