Fire up the barbecue and make Teriyaki Tofu Skewers! They're easy to prepare with fresh pineapple, red bell pepper, and onion. The perfect vegan option for grilling season, serve them over rice or your favorite grain for a complete meal.
If you enjoy Baked Teriyaki Tofu, but want to skip the oven, this grilled tofu skewers recipe is for you. I like making them with homemade Vegan Teriyaki Sauce which is oil-free and gluten-free and easy to whip up in about 10 minutes.
But you can save a step and use your favorite store-bought sauce. And you can choose whichever vegetables you like to customize your vegan kabobs.
However you make them, they're sure to be a hit at backyard barbecues and summer picnics.
Why you'll love this recipe
- The tofu is crispy on the outside, tender on the inside, and full of teriyaki flavor.
- The pineapple tastes sweeter grilled and complements the tofu.
- It's easy to prepare and only requires 15 minutes for marinating.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
For the tofu skewers you will need the following ingredients:
- Extra-firm tofu
- Vegan teriyaki sauce
- Red onion
- Red bell pepper
- Fresh pineapple
To make the teriyaki sauce, you will need the following:
- 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 like using stainless steel metal skewers for grilling because they don't burn, are easy to clean, and can be reused.
If using bamboo skewers, be sure to soak them in water overnight. They need to be waterlogged so that they don't burn on the grill.
To make the tofu kabobs, first marinate the cubes of tofu in teriyaki sauce. Only 15 minutes is needed.
Then thread the marinated tofu in an alternating pattern with the pineapple, bell peppers, and onion onto the skewers. Cook them on a hot grill, turning and basting with extra sauce, until browned with grill marks.
You can use the same method outlined in this recipe to make tofu skewers with other sauces such as barbecue sauce, peanut sauce, or buffalo sauce. Or for a spicy version, add some sriracha sauce to the teriyaki.
And feel free to use your favorite vegetables such as mushrooms, zucchini, and eggplant.
I like to remove the tofu, veggies, and pineapple from the skewers and serve them on a bed of rice, quinoa, or other grains. And you can offer extra teriyaki sauce for drizzling on top.
Storing and freezing
Leftovers can be covered and refrigerated for up to 3 days. Reheat them in a microwave or enjoy cold. They makes a great addition to salads and bowl meals.
Teriyaki sauce tastes sweet, salty, and tangy.
Extra-firm tofu with a low water content is best for grilling. If the tofu is packed in water, be sure to press it. Do not use silken tofu.
A silicone basting brush works very well for brushing marinade on the skewers while grilling. Silicone is heat resistant, and the brush can be washed in a dish washer.
The great thing about grilling tofu and vegetables is they cook rather quickly. In fact, vegan skewers 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.
More tofu recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Teriyaki Tofu Skewers
- 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 skewers on the hot grill. Brush with the reserved sauce.
- Flip the skewers 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.
Nutritional information is an estimation only.
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