Grilled Tofu and Vegetable Kabobs
These tasty kabobs feature marinated tofu and colorful vegetables, grilled to perfection, and served up with a finger-lickin-good sauce – great on their own or served with rice or tabbouleh.
Equipment
- high speed blender
- oven or grill
Ingredients
Pineapple Marinade Ingredients
- 1½ cups fresh pineapple* chopped
- ½ cup applesauce
- ¾ cup reduced sodium soy sauce or tamari
- ¼-½ cup maple syrup** optional
- 2 Tbsp balsamic or rice wine vinegar if using canned pineapple
- 1 Tbsp Worcestershire Sauce***
- 1 inch piece of fresh ginger
- 3 cloves of garlic
- 1 Tbsp arrowroot starch or 2 tsp cornstarch
- ½-1 tsp chili-garlic sauce use more for spicy, less for mild
- Salt and pepper to taste optional
- 16 ounce super-firm tofu or extra-firm tofu, pressed****
Peanutty Pineapple Sauce Ingredients
- reserved pineapple marinade
- ½ cup peanuts
Kabob Ingredients
- 1 cup bella mushrooms
- 1 purple onion cut in 1-2 inch pieces (1 cup)
- 1 medium zucchini cut in 1-2 inch pieces (1 cup)
- 1 bell pepper cut into 1-2 inch pieces
- 1 cup fresh pineapple cut in 1-2 inch pieces
- Wood*** or metal skewers
- Pineapple marinade remaining from marinated tofu
Instructions
Marinated Tofu Instructions
- Add the Pineapple Marinade Ingredients to a high-speed blender and blend until smooth.
- Pour the contents in a small saucepan and simmer over medium heat until thickened. Set aside.
- Cut the super-firm tofu into 1-1½ inch blocks and place in a pan with an air-tight lid or ziploc bag.
- Pour ¾ cup of the marinade over the tofu; toss to coat. Refrigerate at least 2 hours or overnight.
- Pour the remaining marinade back into the blender along with the peanuts; blend until smooth.
- Store the Peanutty Pineapple Sauce in the refrigerator until ready to use, and up to 5 days.
Kabob Instructions
- Preheat the grill to high or oven to 400° F.
- Thread the marinated tofu blocks, mushrooms, onion, zucchini, bell pepper, and pineapple onto the skewers. (Keep the marinade!!)
- Place the kabobs directly on the grill and baste with the leftover marinade. Grill for about 30-40 minutes, rotating after about 15-20 minutes. You know the kabobs are ready when nice grill marks show underneath and the vegetables begin to char. If using the oven, place the kabobs on a wired baking rack on a baking sheet. This allows air flow and uniformed cooking. It also prevents a mess in your oven.
- Serve kabobs with the Peanutty Pineapple Sauce and rice.
Notes
* Lord Sandy makes a vegan Worcestershire Sauce, available at my local grocer.
** 16 ounce super-firm tofu (or extra-firm tofu or firm tofu, pressed)
*** If using wood skewers, consider soaking in water while marinating your tofu. This will prevent them from scorching too quickly or catching on fire. These kabobs are great with cooked rice, couscous, sorghum, tabbouleh, cracked bulgur, and more.