Grilled cubes of tofu, pineapple, red bell pepper, and onion with Teriyaki sauce

Tofu Kabobs with Teriyaki Sauce

Fire up the barbecue and make Tofu Kabobs with Teriyaki Sauce! Perfect for grilling season, serve these vegan skewers over rice or your favorite grain.
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Course: Main Course
Cuisine: Japanese
Keyword: Tofu Kabobs
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 216kcal
Author: Amy Katz



  • 1 pound extra-firm tofu, drained and pressed (or use super-firm tofu) cubed
  • 3/4 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 1/2 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.


If using wooden skewers, be sure to soak them in water overnight so they don't burn on the grill.
I recommend the EZ Tofu Press for removing the excess water from your tofu.
Leftovers can be covered and refrigerated for a few days. Enjoy them reheated or cold.


Calories: 216kcal | Carbohydrates: 38g | Protein: 12g | Fat: 2g | Sodium: 349mg | Potassium: 427mg | Fiber: 2g | Sugar: 23g | Vitamin A: 980IU | Vitamin C: 79.9mg | Calcium: 61mg | Iron: 2.5mg

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