Fire up the grill and make these tofu vegetable skewers! Packed with juicy pineapple, red bell pepper, and marinated tofu with BBQ sauce and lime, these skewers are bursting with flavor. And they come together in just 15 minutes.
Why This Recipe Works
These tofu vegetable skewers are one of my favorite summer recipes. They’re perfect for grilling season, family gatherings, or you could enjoy them as a quick and easy weeknight meal with brown rice. I’ve made these skewers so many times and they are always a real crowd pleaser!
I absolutely love the combination of marinated tofu, vibrant bell pepper, savory red onion, and juicy and sweet pineapple. It’s a true flavor explosion!
For the tofu marinade, I used an easy combination of BBQ sauce, lime juice, smoked paprika powder, and garlic. The BBQ sauce gives it a rich and savory taste, while the lime juice adds freshness, and the smoked paprika a subtle smokiness. For the best flavor, I recommend to marinade the tofu overnight.
Then, on the next day, cut the pineapple, the red onion, and the red bell pepper into large chunks. Assemble everything on wooden skewers and either prepare in a grilling pan on the stovetop or on the grill. Once the tofu is marinated, the recipe comes together in just 15 minutes and couldn’t be much easier!
As the tofu grills alongside the pineapple, bell pepper, and onion, they become beautifully caramelized and infused with the marinade, creating a harmonious blend of textures and tastes. Make sure to press the skewers down with a spatula or barbecue tongs from time to time so they become beautifully browned and crispy.
I also love making vegetable kabobs with a Mediterranean dressing, but I think adding fresh pineapple adds a delight sweetness that perfectly balances the savory flavors of the crunchy red bell pepper and onion. It not only provides a burst of tropical flavor but also brings a nice contrast in texture.
The recipe is super flexible and you can easily customize the vegetable skewers by adding your favorite vegetables. I also like to add green bell pepper and zucchini to the mix.
And the recipe is not only super delicious, but also pretty healthy. The bell pepper and the pineapple provide you with a good dose of vitamin C, while tofu is a great source of plant-based protein. In combination with a salad or brown rice, you’ve got a delicious, filling, and healthy meal in no time.
So fire up the grill, get your ingredients ready, and give this recipe a try. Trust me, it’s a real winner!
Ingredients & Substitutions
- Red Bell Pepper – you could also use green, orange, or yellow bell pepper, but red ones are my favorite for this recipe because of their vibrant and bright color.
- Pineapple – use fresh pineapple. I would not recommend using canned pineapple for this recipe.
- Tofu – make sure to use firm or extra-firm tofu for this recipe. You could also replace it with tempeh for a change.
- Onion – use a red onion. It’s perfect for skewers and salads because of its mild taste.
- Garlic – you need fresh garlic for the marinade.
- BBQ Sauce – use your favorite BBQ sauce for the tofu marinade.
- Spices – sweet paprika, curry powder, and smoked paprika.
- Olive Oil – I recommend organic extra-virgin olive oil for the best taste.
- Fresh Cilantro and Green Onions – optional, but great to sprinkle the skewers before serving.
How To Make This Recipe
1. Step: First, cut the tofu into cubes.
2. Step: Then, make the marinade. Place all ingredients in a bowl (with a lid) and stir well.
3. Step: Add the tofu cubes and stir, so they are all covered with the marinade. Close the bowl with the lid and store it in the fridge overnight or for at least two hours.
4. Step: Soak the wooden skewers for 20-30 minutes in a bowl of water if you’re making this recipe on the grill. Cut the pineapple into large cubes.
5. Step: Also cut the red bell pepper and the red onion into large chunks.
6. Step: Assemble everything on wooden skewers. Start and end with red onion.
7. Step: Either prepare the skewers in a grilling pan on the stovetop or on the grill. Press them down with a spatula or barbecue tongs serval times, so the vegetables and the tofu get nicely browned. Sprinkle them with freshly chopped cilantro and green onions before serving.
Tips & Tricks
- I recommend marinating the tofu overnight for the best flavor. But if you’re short on time, you could also get away with marinating it for around 2 hours.
- The recipe is super flexible. I like to serve it at BBQs alongside my Southwestern pasta salad or as a quick weeknight dinner with brown rice with fresh lime juice and finely chopped cilantro. Or enjoy them with vegan sour cream, roasted red pepper hummus, or a creamy vegan dip with dates.
- For a bit of extra heat, I like to sprinkle the tofu skewers with red pepper flakes before serving. Or you could also add it to the marinade.
- Soaking the wooden skewers before beginning with recipe prevents them from catching fire on the grill. You can skip this step if you’re preparing them on the stovetop.
Making Them Ahead of Time
The vegetable skewers are a great recipe to prepare ahead of time. Just prepare the tofu and the veggies on the day before and store everything in airtight containers in the fridge.
When you’re ready, assemble everything on wooden skewers and grill them.
Storing
Stored in an airtight container in the fridge, the grilled vegetable skewers last up to 4 days. Reheat them in a hot pan on the stovetop or in the microwave.
Freezing
I recommend freezing the pineapple tofu skewers uncooked. You can freeze them for up to 3 months and you don’t have to thaw them before grilling them.
Related Recipes
I Love to Hear From You!
I hope you like these tofu vegetable skewers as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Tofu Vegetable Skewers
Equipment
- 1 chopping board
- 1 knife
- 1 bowl with a lid
- 1 grilling pan or grill
- 6 wooden skewers
Ingredients
Vegetables:
- 7 oz firm or extra-firm tofu
- 1 red onion
- 1 red bell pepper
- 2 cups fresh pineapple
Marinade:
- 2 tablespoons olive oil
- juice of 1 lime
- 2 cloves of garlic
- 1/2 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon curry powder
- 2 teaspoons BBQ sauce
- 2 tablespoons water
Instructions
- First, cut the tofu into cubes.
- Then, make the marinade. Place all ingredients in a bowl (with a lid) and stir well.
- Add the tofu cubes and stir, so they are all covered with the marinade. Close the bowl with the lid and store it in the fridge overnight or for at least two hours.
- Cut the pineapple into large cubes.
- Also cut the red bell pepper and the red onion into large chunks.
- Assemble everything on wooden skewers. Start and end with red onion.
- Either prepare the skewers in a grilling pan on the stovetop or on the grill. Press them down with a spatula or barbecue tongs serval times, so the vegetables and the tofu get nicely browned. Sprinkle them with freshly chopped cilantro and green onions before serving.
Notes
- I recommend marinating the tofu overnight for the best flavor. But if you’re short on time, you could also get away with marinating it for around 2 hours.
- The recipe is super flexible. I like to serve it at BBQs alongside my Southwestern pasta salad or as a quick weeknight dinner with brown rice with fresh lime juice and finely chopped cilantro. Or enjoy them with vegan sour cream or a creamy vegan dip with dates.
- For a bit of extra heat, I like to sprinkle the tofu skewers with red pepper flakes before serving. Or you could also add it to the marinade.
- You can easily double the recipe if you’re cooking for more people.
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