Grilled Pineapple Tofu Skewers
Delicious vegan tofu skewers are filled with pineapple, red onion, and green bell pepper. Glazed with a sweet, tangy marinade and grilled to perfection.
Equipment
- Metal Skewers
Ingredients
- 1 block (16 ounces/454g) super firm tofu, cut into large cubes
- 1 ½ green bell peppers cut into large pieces (about 10 ounces/300g)
- ½ red onion cut into large pieces (about 6.5 ounces/185g)
- 2 ¼ cups cubed pineapple (about 13 ounces/370g)
- ½ cup (120g) teriyaki sauce
- ¼ cup (60g) barbecue sauce
- 2 teaspoons (10ml) oil, plus more for brushing on grill
- Garnish with microgreens
Instructions
- Take your tofu, pineapple, green pepper, and red onion and start to place them onto the skewers. Adding a variety to each of the skewers I try to aim for at least 3 pieces of each ingredient. Once they are all done set to the side on a large dish or baking pan.
- In a bowl combine the oil, teriyaki and barbecue sauce. Mix together.
- Use a silicone brush to brush the skewers and cover them completely with the marinade. Remember to flip them over and get both sides. Save a bit of the marinade to brush onto the skewers after they are done cooking, only about 1 to 2 tablespoons.
- Set the skewers aside to marinate for at least 30 minutes. If longer let them sit covered in the fridge.
- Before grilling, make sure to clean grill and take a paper towel with a bit of oil (not much at all) to gently brush onto the grates. Bring grill to a medium heat, about 300°F to 350°F (148°C to 176°C).
- Once grill is hot place skewers onto grill and grill for about 7 minutes. Use tongs to carefully flip skewers to the other side.
- Once they are all done remove from grill and enjoy.
Video
Notes
- IMPORTANT: if using wooden skewers please soak in water for an hour before adding ingredients to skewers to prevent burning.
- Teriyaki Sauce is Mikee.
- Barbecue Sauce is Sweet Baby Ray's.
- Metal Skewers
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