Grilled Pineapple Tofu Skewers

Delicious vegan tofu skewers filled with pineapple, red onion, and green bell pepper. Glazed with a sweet, tangy marinade and grilled to perfection.

These grilled pineapple and tofu skewers are sweet, tangy, and savoury and are sure to be a hit with guests at your barbecue!

Makes 10 skewers

You’ll need:

10 metal skewers
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
Microgreens for garnishing

Here’s how:

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.

Notes:

When grilling tofu it is important to use super firm tofu. The other tofu varieties are too soft.
The skewers be made ahead of time. You can skewer them, brush with marinade and let them sit in the fridge for up to 24 hours.
You can use wooden skewers, but make sure to soak them for a half hour to an hour before skewering them so they do not burn.
You can use other veggies for the skewers – mushrooms, zucchini, or eggplant would be great!
Not keen on tofu? You can use tempeh or seitan or just keep it all veggies.

Original source: https://plantifullybasedblog.com