Fire up the barbecue and make Tofu Kabobs with Teriyaki Sauce! They're easy to make with fresh pineapple, red bell pepper, and onion. Perfect for grilling season, serve these vegan skewers over rice or your favorite grain for a complete meal.
I've always been a fan of Teriyaki sauce.
Even though it's common to find it in Japanese restaurants, this sauce actually originated in Hawaii.
However, "Teriyaki" refers to a method of cooking. You can learn more in The History of Teriyaki Sauce.
At a local burger joint I used to go to when I was younger, my favorite sandwich was topped the sweet and salty sauce and a ring of pineapple.
And while I sometimes buy bottled sauce, you can whip up a batch of Vegan Teriyaki Sauce in about 10 minutes.
You only need a few ingredients to make it, and it's oil-free and gluten-free:
- Tamari (or substitute soy sauce if you don't need to follow a gluten-free diet)
- Coconut sugar
- Fresh garlic
- Fresh ginger
- Rice vinegar
- Cornstarch (or substitute arrowroot powder)
I often use it to make Baked Teriyaki Tofu or as a stir-fry sauce.
And during grilling season, I love making Tofu Kabobs with Teriyaki and fresh pineapple.
Tofu grilled recipe
I recently discovered how much I love to grill.
While an indoor grill pan is a wonderful tool, there's just something about grilling outside.
But don't worry if you don't own a barbecue grill.
You can easily make these vegan skewers on a grill pan on your stove, or even baked in the oven.
How long do you cook tofu kabobs?
The great thing about grilling tofu and vegetables is they cook rather quickly.
In fact, you these vegan skewers are only take about 15 minutes to cook.
Keep your eye on the grill and be sure the turn them every few minutes so each side gets grill marks.
I like my tofu and veggies to get a nice deep color on the outside while staying juicy on the inside.
And if you have a large enough barbecue, you can cook up some Vegetable Kebabs alongside the tofu skewers.
Tofu Kabobs with are easy to make on skewers with your favorite vegetables.
I like using metal skewers, but you can also use wooden skewers if you prefer.
If using wooden skewers, be sure to soak them in water overnight. They need to be waterlogged so that they don't burn on the grill.
In this recipe I paired red onion and red bell pepper with the tofu and fresh pineapple.
I also like using other colors of onion and peppers as well as zucchini and mushrooms.
The possibilities are endless!
Serve over rice or other grains
Tofu Kabobs with Teriyaki sauce are delicious served over rice or your favorite grain.
Once they are done cooking, I like to remove the tofu, pineapple, and vegetables from the skewers and place them on a serving plate over rice or quinoa.
I reserve some extra Teriyaki Sauce in case anyone wants to add some more to their food. I love a little drizzle on steamed rice.
Tofu Kabobs Recipe
Even though this recipe is Japanese-inspired, it can still be included as part of a healthy plant-based Mediterranean diet.
Tofu is a great source of protein since it's a form of soybean. And these vegan skewers are made with fruit and vegetables.
You can make them with the homemade vegan Teriyaki sauce that's listed in the recipe or with your favorite store-bought brand. Be sure to check the ingredients and avoid ones that contain too much sodium and sugar.
This recipe makes 4 servings. The leftovers will last refrigerated for a few days. You can enjoy them reheated or cold.
If you love this recipe, please give it 5 stars!
Tofu Kabobs with Teriyaki Sauce
- 1 pound extra-firm tofu, drained and pressed (or use super-firm tofu) cubed
- ¾ cup Vegan Teriyaki Sauce, divided (or use your favorite store-bought Teriyaki Sauce)
- 1 red onion, diced large
- 1 red bell pepper, diced large
- 2 cups fresh pineapple, cubed
- Marinate the cubed tofu in ½ cup Teriyaki Sauce for at least 15 minutes. Reserve the excess sauce for basting.
- Thread the tofu, onion, bell pepper, and pineapple on metal skewers in an alternating pattern.
- Heat the grill to medium high.
- Place the kabobs on the hot grill. Brush with the reserved sauce.
- Flip the kabobs over once they are grilled on the bottom. Don't worry if the tofu sticks a little. Brush the other side with sauce.
- Once both sides are browned with grill marks, transfer the kabobs to a plate.
- When cool enough to handle, remove the tofu, vegetables, and pineapple from the skewers and place on a serving platter.
- Serve with rice or your favorite grain and the reserved Teriyaki Sauce.