Tofu & Pineapple Skewers

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A wonderful combination of sweet & salty marinated tofu, pineapple and veggies skewered and charred on a grill or in a frying pan! If you like your summer food with a tropical fruity twist, you must try these Tofu & Pineapple Skewers!

Pineapple in savoury dishes is always a controversial topic. I am not here to argue, but I just going to admit to everything right here right now. I love pineapple in everything, be it a dessert, curried noodles or a Hawaiian pizza! To no surprise then, one of my favourite Tofu dishes also features pineapple.

Tofu & Pineapple Skewers is our summer dish! We cook them on a BBQ grill when the weather is nice, and inside in a non-stick frying pan or cast-iron skillet when it's raining. Tofu is first marinated in a sweet and salty teriyaki-style marinade, then skewered with pineapple and vegetables and grilled until slightly charred. These are perfect served on a bed of fluffy rice or stuffed into soft pitta bread with some crunchy lettuce.

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Tofu is highly underrated by many people who aren't vegetarian or vegan. And I was once that person. Having first tasted tofu in an All-You-Can-Eat Chinese Buffet, I was not impressed, to say the least. I was actually put off for years. The texture of it and virtually no flavour did nothing for me. But I have to admit that tofu is one of those wonderful ingredients that you simply adore once you find a good day to flavour and cook it. Whilst we normally coat the tofu in cornflour to make it crispy this time, we are only adding flavour by marinating.

Tips and Tricks:

• Soak your wooden skewers in water before you use them. The vegetables and tofu will slide off the skewers easier when cooked, and there's a lot less chance of your skewers setting on fire.
• If you're cooking on a grill, we would recommend using thin metal skewers and cutting the tofu and vegetables in bigger chunks, so they don't fall off. Cook the skewers on the side of the BBQ where the heat isn't ferocious. Ideally, use a silicone mat on your BBQ Grill, as they may stick to the metal.
• Marinade the tofu for at least 2 hrs, or up to 8 hrs for maximum flavour before cooking.
• If you're cooking in a frying pan, try and cut your vegetables and tofu into even-sized chunks, so they all touch the pan and can char evenly.
• Use a ripe pineapple for the best flavour and texture. A ripe pineapple will brown quicker due to its higher sugar content.

How to Make Tofu & Pineapple Skewers?

First, make the marinade by mixing soy sauce, honey (or maple syrup to make it vegan), finely chopped (or blended, if you have a blender) pineapple, garlic, ginger and cornflour. Dab the firm tofu with a piece of kitchen towel and cut it into squares (about 2x2cm). Place the cubes in a shallow dish and pour the marinade all over them. Cover and place in the fridge to marinate for at least a couple of hours.

In the meantime, core and peel a ripe pineapple into squares of a similar size to your tofu cubes. Then cut the red onion and peppers.

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When ready to cook, skewer the tofu, pineapples, red onion and pepper. Reserve the marinade.

Brush a large frying pan/ cast iron skillet with some odourless oil and heat on medium-high heat. Add the skewers and cook for about 4 minutes on each of the 4 sides, until the vegetables have softened slightly, but still retain some crunch. Your tofu and pineapple should have charred slightly. Using a pastry brush, slather some of the reserved marinades over the skewers midway through cooking.

If you're cooking on a BBQ Grill, place the skewers on the silicone mat suitable for bbq grilling - if you place them directly on a grill, they may stick.

Pour the rest of the marinade into a small saucepan and warm on low heat stirring occasionally, just until warmed through and starting to thicken.

Serve the tofu and pineapple skewers on a bed of rice with the sauce drizzled on top!

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For other meat-free summer food ideas, have a look at our recipes below:

• Tuscan Style Panzanella Salad
• Sourdough Burger Buns
• Korean Carrot Slaw
• Vegan Strawberry, Cucumber & Watercress Salad