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Grilled Pineapple and Tofu Kebabs

Grilled Pineapple and Tofu Kebabs

Evelyn
Colorful vegan BBQ skewers featuring caramelized pineapple and marinated tofu with bell peppers and mushrooms. Perfect for summer entertaining and plant-based dinners.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 285 kcal

Equipment

  • Grill
  • Metal or bamboo skewers
  • Large mixing bowl
  • Paper towels

Ingredients
  

  • 1 block extra-firm tofu 14-16 oz, pressed and cut into 1-inch cubes
  • 1 fresh pineapple peeled and cut into 1-inch chunks
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 red onion medium, cut into 1-inch chunks
  • 8 oz button mushrooms stems removed
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 8-10 skewers metal or soaked bamboo

Instructions
 

  • Press the tofu for 15-20 minutes by wrapping in paper towels and placing something heavy on top. This removes excess moisture for better texture.
  • Prepare the marinade by whisking together soy sauce, maple syrup, olive oil, rice vinegar, minced garlic, smoked paprika, ginger, and black pepper in a large bowl.
  • Cut all vegetables and pineapple into 1-inch pieces while tofu is pressing. Keep pieces uniform for even cooking.
  • Toss pressed tofu cubes gently in the marinade until evenly coated. Let marinate for 20-30 minutes at room temperature.
  • Thread ingredients onto skewers in alternating pattern: tofu, pineapple, bell peppers, onion, and mushrooms. Start and end with sturdier items.
  • Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
  • Grill skewers for 10-12 minutes, turning every 3-4 minutes. Brush with remaining marinade during first flip until charred and caramelized.
  • Remove from grill and garnish with fresh cilantro and lime wedges. Serve immediately while hot.

Notes

  • Press tofu longer (up to 1 hour) for even firmer texture
  • Soak bamboo skewers for 30 minutes to prevent burning
  • Don't overcrowd skewers for even cooking
  • Fresh pineapple works best; canned tends to fall apart
Keyword Grilled Pineapple and Tofu Kebabs