ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beer-Brushed Tofu Skewers with Barley

Photo: Courtesy of Oxmoor House
Active time 45 mins
Total time 45 mins

Serves 4 (serving size: 1 2/3 cups barley mixture and 1 tofu skewer)

Tofu gets a grilled treatment in this recipe with a sweet brown beer glaze that’s brushed on both before and while the tofu grills. The flavor and texture is a delicious contrast with the hearty, chewy, nutty barley. If you don’t have barley on hand, serve with brown rice, quinoa, or farro. If you don’t have (or don’t want to light) an outdoor grill, you can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.  


  • 1 (12-oz.) bottle brown ale
  • 1/4 cup honey
  • 1/2 teaspoon crushed red pepper
  • 12 ounces extra-firm tofu, drained, cut into 1 1/2-in. cubes, and patted dry
  • Cooking spray
  • 1 teaspoon black pepper, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 zucchini (about 10 oz.), cut lengthwise into 1/2-in.-thick planks
  • 1 pint cherry tomatoes, halved
  • 3 cups loosely packed arugula (about 2 1/2 oz.)
  • 2 cups cooked barley
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar

Nutrition Information

  • calories 382
  • fat 16.7 g
  • satfat 2.2 g
  • monofat 11.5 g
  • polyfat 2.4 g
  • protein 12 g
  • carbohydrate 49 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 384 mg
  • calcium 204 mg
  • sugars 22 g
  • Est. Added Sugars 17 g

How to Make It

  1. Preheat grill to high (450°F to 550°F).

  2. Bring beer, honey, and red pepper to a boil in a saucepan over medium-high. Cook, stirring occasionally, 20 to 25 minutes or until reduced to 1/2 cup.

  3. Thread tofu cubes onto 4 (6-inch) skewers. Coat with cooking spray. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Brush tofu and zucchini with beer mixture. Arrange tofu skewers and zucchini in a single layer on grill grate coated with cooking spray. Grill tofu, brushing often with beer mixture, 2 to 3 minutes per side or until grill marks appear. Cook zucchini 3 to 4 minutes per side or until tender and grill marks appear. Remove from grill; coarsely chop zucchini.

  4. Toss together zucchini, tomatoes, arugula, barley, oil, vinegar, and remaining 1/2 teaspoon each pepper and salt in a large bowl. Top barley mixture with tofu.

Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes, available May 16, 2017 ($22, Oxmoor House)