Teriyaki Tofu Skewers

5 from 2 votes

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.

Course Main Course

Cuisine Fusion, Japanese

Special diet gluten-free option, nut-free, oil-free, vegan

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings

Calories 170kcal

Author Amy Katz

Equipment

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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 up to 3 days. Enjoy them reheated or cold.

Nutrition