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.

Grilled Pineapple Tofu Skewers

green bell peppers

onion

pineapple

(120 grams) teriyaki sauce

(60 grams) barbecue sauce

(10 milliliters) oil,

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.

Made the skewers tonight and omg!!! So amazing, will def be making again and again. Super simple to put together!!!

https://www.youtube.com/watch?v=ePxZ7GdWMtk

Hi everyone! Let’s have a summer BBQ together. These grilled pineapple tofu skewers and watermelon peach salad are the perfect summer combo.

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INGREDIENTS (please do not share without my permission, thank you!)

SKEWERS
1 block (16 ounces/454g) super firm tofu, cut into large cubes
1 1/2 green bell peppers, cut into large pieces (about 10 ounces/300g)
1/2 red onion, cut into large pieces (about 6.5 ounces/185g)
2 1/4 cups cubed pineapple (about 13 ounces/370g)
1/2 cup (120g) teriyaki sauce
1/4 cup (60g) barbecue sauce
2 teaspoons (10ml) oil, plus more for brushing on grill
Garnish with microgreens

WATERMELON SALAD
5 cups watermelon, cubed (about 18 ounces/500g)
1 peach, cubed (about 4 ounces/120g)
1/2 cup (56) vegan feta crumbles
3/4 ounce (20g) microgreens, about 2 handfuls
3 to 4 leaves fresh basil, julienned
1/4 cup (28g) almonds, chopped
2 teaspoons (10ml) olive oil

Sweet Baby Rays: https://amzn.to/3blyw6d
Teriyaki Sauce: https://amzn.to/3btDD4z
Metal Skewers: https://amzn.to/39O0FCQ 
Big Bowl: https://rstyle.me/+3iDKojQkg6JiOkfrxbz50g

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HAVE A SUMMER VEGAN BBQ WITH ME! [PLANTIFULLY BASED]

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Grilled Pineapple Tofu Skewers

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