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Sweet and Smoky Tofu, Vegetable and Pineapple Skewers

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1 min read
Summary

All the flavors in this dish work wonderfully together, especially if you give the skewers a little time to marinate before baking. The umami flavor of the mushrooms combined with the sweet pineapple and savory tofu will satisfy all of your tastebuds!

Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

Sauce
 1 tbsp tahini
 3 tbsp organic tamari (low-sodium, or coconut aminos)
 1 tbsp organic rice vinegar
 ½ tsp liquid smoke
 1 tbsp pure maple syrup (or pineapple juice)
 ¼ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp mustard powder
 ½ tsp smoked paprika
 ½ medium lime (juiced)
Skewers
 6 oz organic tofu (pressed and cubed)
 4 oz portobello mushrooms (cut into 1 1/2" pieces)
 1 large organic red bell pepper (cut into 1 1/2" pieces)
 2 cups pineapple (cut into 1 1/2" pieces)
 ¼ cup cilantro (chopped)

Directions

1

In a large bowl, mix all of the sauce ingredients together until the tahini is completely dissolved.

2

Add the skewer ingredients and mix well until the marinade has coated the tofu, mushrooms, peppers, and pineapple.

3

Let marinate for at least 15 minutes or place in the fridge for the day until you’re ready to prepare them for baking.

4

Preheat the oven to 425 degrees F.

5

Line a large baking sheet with parchment paper.

6

Alternating pieces, add the ingredients to skewers. For example, tofu, mushroom, pineapple, and red pepper, then repeat until all of the skewers are full.

7

If you don’t have skewers, no problem! Just spread the ingredients onto the parchment-lined baking sheet so they’re not overlapping. Leave any extra marinade behind (it’ll burn in the oven) and save it to pour on the skewers after baking.

8

Bake for 25 minutes, turning about halfway through or mixing and rotating if not using skewers.

9

Pour any extra marinade on top after baking.

10

Top with chopped cilantro.

11

Enjoy the tofu skewers by themselves as an appetizer or on top of a bed of organic whole grain or collard greens.

Chef's Notes

Ingredients

Sauce
 1 tbsp tahini
 3 tbsp organic tamari (low-sodium, or coconut aminos)
 1 tbsp organic rice vinegar
 ½ tsp liquid smoke
 1 tbsp pure maple syrup (or pineapple juice)
 ¼ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp mustard powder
 ½ tsp smoked paprika
 ½ medium lime (juiced)
Skewers
 6 oz organic tofu (pressed and cubed)
 4 oz portobello mushrooms (cut into 1 1/2" pieces)
 1 large organic red bell pepper (cut into 1 1/2" pieces)
 2 cups pineapple (cut into 1 1/2" pieces)
 ¼ cup cilantro (chopped)

Directions

1

In a large bowl, mix all of the sauce ingredients together until the tahini is completely dissolved.

2

Add the skewer ingredients and mix well until the marinade has coated the tofu, mushrooms, peppers, and pineapple.

3

Let marinate for at least 15 minutes or place in the fridge for the day until you’re ready to prepare them for baking.

4

Preheat the oven to 425 degrees F.

5

Line a large baking sheet with parchment paper.

6

Alternating pieces, add the ingredients to skewers. For example, tofu, mushroom, pineapple, and red pepper, then repeat until all of the skewers are full.

7

If you don’t have skewers, no problem! Just spread the ingredients onto the parchment-lined baking sheet so they’re not overlapping. Leave any extra marinade behind (it’ll burn in the oven) and save it to pour on the skewers after baking.

8

Bake for 25 minutes, turning about halfway through or mixing and rotating if not using skewers.

9

Pour any extra marinade on top after baking.

10

Top with chopped cilantro.

11

Enjoy the tofu skewers by themselves as an appetizer or on top of a bed of organic whole grain or collard greens.

Sweet and Smoky Tofu, Vegetable and Pineapple Skewers