Teriyaki Tofu Skewers

5 from 1 vote

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.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Fusion, Japanese

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

Servings:

Calories: 170kcal

Author: Amy Katz

Ingredients

14-16 ounces extra-firm tofu drained and pressed (or use super-firm tofu which doesn't require pressing) 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.
14-16 ounces extra-firm tofu, ¾ cup Vegan Teriyaki Sauce
Thread the tofu, onion, bell pepper, and pineapple on metal skewers in an alternating pattern.
1 red onion, 1 red bell pepper, 2 cups fresh pineapple
Heat the grill to medium high.
Place the skewers on the hot grill. Brush with the reserved sauce.
¾ cup Vegan Teriyaki 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.

Leftovers can be refrigerated in an airtight container for up to 3 days. Enjoy them reheated or cold.

Nutrition