Vegan Turmeric Pineapple Tofu Kabobs
Total Time
40 minutes
Prep Time
30 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 2 tablespoons tamari (gluten free soy sauce)
- 1 teaspoon apple cider vinegar
- 2 tablespoons fresh pineapple juice
- 2 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- ½ teaspoon ground turmeric (or 1 teaspoon freshly grated turmeric)
- 1 (14 oz) package Nasoya extra firm tofu
- 2 cups fresh cubed pineapple
- Fresh chopped cilantro, diced onion and hot sauce, to garnish
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Preparation
Step 1
Remove tofu from package, wrap with a paper towel and gently squeeze and pat to remove excess moisture. Cube the tofu into large 1 ½ inch cubes.
Step 2
In a large bowl, add the tamari, apple cider vinegar, pineapple juice, ginger, garlic and turmeric. Whisk to combine. Add the tofu cubes and gently toss with your hands or a wooden spoon to coat them with the marinade. Cover with plastic wrap and allow them to marinate for at least 30 minutes, or up to 24 hours.
Step 3
Once ready to cook, preheat the grill to medium high heat and oil the grates to prevent sticking.
Step 4
Thread the tofu and pineapple onto skewers, you should get about 8 skewers total. Grill for 10 minutes total, rotating every few minutes. Enjoy with fresh cilantro, green onion and hot sauce, if desired.
Step 5
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