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GRILLED TOFU SKEWERS + PINEAPPLE-TERIYAKI SAUCE

side angle view of grilled tofu skewers on a plate with cauliflower rice and pineapple teriyaki sauce.

Ready for a little grilling?

These healthy grilled tofu skewers with pineapple teriyaki sauce will be a hit with family and friends!

side by side picture of pineapple with top sliced off, next to marinating tofu in pineapple teriyaki sauce.

I’m kinda in love with making my own teriyaki sauce right now (it’s just so easy!) and wanted to try something different than the last one I made.

I shared a recipe for this Teriyaki Tofu-Tempeh Casserole that used a basic teriyaki sauce. It was good, but I wanted to try incorporating a fruit juice.

For this recipe I added pineapple juice instead of water. I imagine orange juice would be great too. The result is a naturally sweetened and flavorful sauce! It was perfect with these grilled tofu skewers and cauliflower rice I served along with them.

top down view of a serving platter with 6 grilled tofu skewers.

As for the skewers, there isn’t too much to change up and it’s about as healthy as it’s going to get.

If you’re not already using coconut amino’s, I highly suggest trying it out. It is a soy-free seasoning sauce and contains far less sodium than both tamari or soy sauce, but still has that distinct umami flavor. But if that doesn’t fit your needs, at the least get in the habit of opting for low-sodium tamari or soy sauce.

The vegetables can be changed up. Use any color bell peppers you like. Also, you may like to use yellow squash or mushrooms. Most of the veggies I used were left over from previous recipes. Go with what you love or have on hand. And, if you don’t care for pineapple chunks on your skewers (or on anything in general), by all means omit them. :)

As for me, I love the combination of vegetables and fruit on these kabobs. It’s such a great summer meal! Bon appetite! xo

top down view of two grilled tofu skewers on a white plate with side of cauliflower rice and pineapple teriyaki sauce.

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GRILLED TOFU SKEWERS + PINEAPPLE-TERIYAKI SAUCE

Both sweet & savory, once prepped these grilled tofu kabobs are quick and easy. Pair with cauliflower rice, or grain of choice.

Ingredients

Scale
  • 1 block (14 oz.) organic tofu (firm, extra or super firm)
  • 1/2 of a fresh pineapple
  • 1 red bell pepper
  • 1 large zucchini
  • 1 large red onion,

Pineapple-Teriyaki Sauce

  • 1/2 cup coconut amino’s or low-sodium tamari or soy sauce
  • 1/2 cup pineapple juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger or 1 teaspoon fresh grated
  • 2 tablespoons pure maple syrup, coconut sugar or pure cane sugar, optional
  • 2 T. tapioca powder or 1 T. cornstarch + equal amount of water

Instructions

Press tofu: Drain tofu and place between a clean double folded kitchen towel, or paper napkins. Place a medium stainless steel pot on top to help press the tofu, releasing it of excess moisture. If using super-firm tofu, skip this step. Let set while making the sauce. If using bamboo skewers, at this time you may also like to soak them in water to keep them from burning on the ends.

Make Sauce: In a small saucepan, add coconut amino’s/tamari, pineapple juice, garlic, ginger and optional sweetener, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.

Prep tofu & veggies: Cut tofu into 3/4 – 1 inch cubes, place in a shallow baking dish and add about 1/3 – 1/2 of the sauce, gently toss to coat tofu, cover and let marinate for at least 30 minutes. Chop and prep the veggies. Thread tofu & veggies on the skewers, distributing evenly, in whatever order you like.

Grill: Turn on grill to medium high and coat with oil. Once grill is nice and hot, add skewers and cook, turning every so often, until tofu is slightly charred and vegetables are fork tender (or al dente if you prefer), about 8 minutes. Brush with a little sauce on the skewers while cooking if you like. Just be sure to save some for dipping later or adding over top of your grain.

Serve warm with grain of choice. I made a garlic cauliflower rice with chopped cilantro that was pretty darn good! This ginger cauliflower rice would be great too!

NOTES:

If you don’t have pineapple juice on hand, puree 1/2 cup of fresh pineapple and add enough water to equal 1/2 cup, mix well.

7 Comments

  1. Lisa Christman says:

    This was exactly what I was looking for today. The marinade was INSANELY delicious and grilling everything including pineapple was so so good! So glad we tried it and we’ll be making it again!

  2. Great recipe. I didn’t want to use the grill, so I roasted everything in the oven. It was huge hit with the family. Thank you Julie for another winning recipe!

  3. Can this be served cool for a picnic if grilled that day?

  4. Can these be prepared ahead of time? I am new to tofu!

    1. Julie | The Simple Veganista says:

      Absolutely, marinate the tofu, prep the veggies and skewer it all, cover the skewers and keep chilled in the fridge until ready to grill. Enjoy :)

  5. Little Vegan Bear says:

    We always make skewers if we are having a barbecue, and always put pineapple on ours too! I love the sound of the sauce you’ve made, will have to try it out next time….although we are still a bit of a way off barbecue weather here…sigh….

  6. This is perfect to take for a BBQ! The sauce sounds great! Can’t wait to try it this weekend

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