Polynesian Tofu Skewers with Pineapple Veg N Kebabs
Bring a burst of tropical flavor to your table with these vibrant Polynesian Tofu Skewers with Pineapple Veg N Kebabs. Perfect for a summer barbecue or weeknight dinner, this plant-based recipe combines protein-packed extra-firm tofu and sweet, juicy pineapple with a colorful medley of red bell peppers, zucchini, and red onion. Marinated in a luscious blend of soy sauce, pineapple juice, brown sugar, sesame oil, and aromatic garlic and ginger, every bite is infused with tangy, savory goodness. Grilled to perfection and finished with a glossy pineapple glaze, these skewers are a visual and culinary delight. Serve alongside steamed rice or a zesty side salad for a healthy, crowd-pleasing meal that’s easy to prepare in under an hour. Whether you're vegan, vegetarian, or simply love tropical flavors, these smoky, caramelized kebabs are sure to impress.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 cups Pineapple chunks
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 1 medium Zucchini
- 0.25 cup Soy sauce
- 0.25 cup Pineapple juice
- 2 tbsp Brown sugar
- 1 tbsp Sesame oil
- 2 cloves Garlic cloves (minced)
- 1 tsp Grated ginger
- 1 tbsp Lime juice
- 10 pieces Wooden or metal skewers
- 1 tbsp Olive oil
Instructions
Press the tofu for 20 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
In a medium bowl, combine soy sauce, pineapple juice, brown sugar, sesame oil, minced garlic, grated ginger, and lime juice to create the marinade.
Place the tofu cubes into the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
While the tofu marinates, prepare the vegetables. Cut the bell peppers, red onion, and zucchini into 1-inch pieces. Set aside alongside the pineapple chunks.
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
After marinating, remove the tofu from the marinade and reserve the liquid. Thread the tofu, pineapple chunks, and vegetable pieces onto the skewers in an alternating pattern.
Preheat a grill or grill pan over medium heat. Brush the skewers lightly with olive oil to prevent sticking.
Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the vegetables are tender and have grill marks, and the tofu is slightly crisp on the edges.
While grilling, simmer the reserved marinade in a small saucepan over medium heat for 3-4 minutes to create a glaze.
Brush the cooked skewers with the glaze before serving. Serve warm with rice or a side salad for a complete meal.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 86.0 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2892 mg | 222% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3127 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
