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Grilled Pineapple and Tofu Kebabs with peppers, zucchini, and red onion
Lamy Lamy

Grilled Pineapple & Tofu Kebabs

Colorful vegan kebabs with caramelized pineapple, smoky tofu, vegetables, and a glossy maple-lime barbecue glaze.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 3 servings (2 skewers each)
Course: Dinner
Cuisine: Tropical
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Kebabs
  • 1 14-ounce block extra-firm tofu pressed and cut into 1 1/4-inch cubes
  • 2 1/2 cups fresh pineapple chunks about 1 1/4 inches
  • 1 large red bell pepper cut into 1 1/4-inch pieces
  • 1 medium zucchini cut into thick half-moons
  • 1 small red onion cut into 1 1/4-inch pieces
  • 1 tablespoon neutral high-heat oil plus more for the grill grates
For the Smoky Maple-Lime Glaze
  • 1/4 cup tomato paste
  • 3 tablespoons low-sodium tamari use certified gluten-free if needed
  • 3 tablespoons pure maple syrup
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon neutral oil
  • 1 teaspoon smoked paprika
  • 2 cloves garlic finely grated
  • 1 teaspoon fresh ginger finely grated
  • 1/4 teaspoon black pepper
For Serving
  • lime wedges, chopped cilantro, or sliced green onions optional

Equipment

  • Outdoor grill or cast-iron grill pan
  • 6 metal skewers or soaked wooden skewers
  • Tofu press or weighted plates
  • Small bowl and pastry brush

Method
 

  1. Wrap the tofu in a clean towel and press it beneath a weighted plate for 15 to 20 minutes. Cut into 1 1/4-inch cubes.
  2. Whisk the tomato paste, tamari, maple syrup, lime juice, apple cider vinegar, oil, smoked paprika, garlic, ginger, and black pepper until smooth. Transfer one-third to a clean bowl and reserve it for serving.
  3. Combine the tofu, pineapple, bell pepper, zucchini, and red onion in a large bowl. Add half of the grilling portion of glaze and fold gently to coat. Rest for 10 to 15 minutes.
  4. Heat the grill to medium, about 375°F to 400°F (190°C to 205°C). Clean and lightly oil the grates.
  5. Alternate the tofu, pineapple, bell pepper, zucchini, and red onion on six skewers. Leave a little space between pieces for even cooking.
  6. Grill for 10 to 12 minutes, turning every 3 minutes, until the tofu and vegetables have clear grill marks and the pineapple is caramelized.
    Pineapple, tofu, and vegetable kebabs cooking on an outdoor grill
  7. Brush with the remaining grilling glaze during the final 3 to 4 minutes. Turn as needed so the glaze caramelizes without burning.
  8. Rest the skewers for 2 minutes, then brush with the clean reserved glaze. Serve with lime wedges and optional cilantro or green onions.

Notes

  • Use extra-firm or super-firm tofu and press it well so the cubes stay on the skewers.
  • If using wooden skewers, soak them in water for at least 30 minutes.
  • For indoor cooking, use a hot grill pan or broil the skewers about 6 inches from the heat.
  • Refrigerate leftovers for up to 4 days. Store the cooked ingredients off the skewers for convenience.