Pineapple and Tofu Kabobs

These Pineapple and Tofu Kabobs are the perfect introduction to tofu!

These easy Tofu Kabobs are a great way to introduce your family to tofu!

When we first went plant-based I was a little afraid of tofu. I had never tried it and didn’t know what to expect. Years later, I’m happy to say that we love tofu. We don’t have it often but when we do it’s a crowd pleaser.

Cooking Tofu

There are a few different ways I like to eat tofu; we eat it crumbled in a tofu scramble, diced and cooked in a skillet, or cooked in my Air Fryer.

When I bought my GoWiseUSA Air Fryer I had two things I wanted to make, crispy fries and Tofu Kabobs.

Grilling isn’t an option for us. Our grill is pretty old and since we stopped cooking meat, we stopped using it and it fell into disrepair. Broiling and roasting in the summer is out because we live in Arizona and it’s too hot. In the summer, I don’t use my oven because it heats up the house.

You can definitely make these on the grill or in the oven if you don’t have an Air Fryer. I’ve even cooked them in a skillet but they don’t cook as evenly since the individual veggies and tofu pieces don’t all touch the surface of the pan at the same time.

These easy Tofu Kabobs are a great way to introduce your family to tofu!

When I came up with this recipe, I really wanted to mimic the kabobs we used to make on our grill. Those had meat but the tofu was a great replacement. I also wanted to add my favorite veggies! Grilled bell peppers and onions are my favorite veggies to grill! Turns out, they are also great in the Air Fryer.

These easy Tofu Kabobs are a great way to introduce your family to tofu!

If you are new to making tofu there are a few things to know.

First, tofu will take on the flavors of the other things you are cooking, so season your food well.

Second, tofu is packed in water and absorbs it like a sponge. You’ll want to squeeze it out. I used to put it between two plates and put heavy books on top. I recently bought an EZ Tofu Press and it’s much easier to use.

These easy Tofu Kabobs are a great way to introduce your family to tofu!

Pineapple and Tofu Kabobs

Get your wooden skewers ready for these easy and delicious kabobs.

Ingredients for Tofu Kabobs

  • 1 block firm tofu
  • 1 pineapple, cubed
  • 1 onion, chopped into large chunks
  • 1-2 bell peppers, chopped into large chunks

Ingredients for Marinade

  • 1/2 cup tamari (or soy sauce or Braggs Liquid Aminos)
  • 1/2 cup water
  • 1/4 cup maple syrup
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • Optional sriracha

Do

  1. Press tofu to remove excess water. This will take about 10 minutes. While the tofu is pressing, soak wooden skewers in water. I broke mine in half so they would fit in my Air Fryer.
  2. Mix up the marinade in a shallow bowl or baking dish.
  3. Cube the tofu, then place the tofu in the marinade to soak for about 10 minutes.
  4. Chop veggies and pineapple and set aside.
  5. Build the kabobs by alternating veggies, tofu, and pineapple on the skewers.
  6. If cooking in Air Fryer, at 320° for 15 minutes, shaking after 10 minutes. If cooking in a skillet, stir or turn tofu, pineapple, and veggies until lightly browned on all sides.

These easy Tofu Kabobs are a great way to introduce your family to tofu!

Use these spices and ingredients as a starting point, add your favorites like mushrooms, grape tomatoes, zucchini, and more!

You should know that the veggies cook way faster than the tofu. If you use small chunks of veggies and big chunks of tofu the veggies will dry out if you cook them longer than 15 minutes.

One last tip! Use the leftover marinade to cook your quinoa, rice or noodles! If you are sauteing the veggies in a pan instead of making kabobs, use the leftover marinade in the skillet. The photo below is pineapple, tofu, and veggies that were sauteed in a skillet. No oil was used, just the marinade or a little water to keep it from sticking.These easy Tofu Kabobs are a great way to introduce your family to tofu!

What are your favorite (plant-based) kabob ingredients?

Air Fryer Cheesy Potatoes

I’m not a gadget person. Don’t get me wrong, I love tech that makes my life easier but when it comes to kitchen stuff, I don’t rush out to get every new shiny object that comes around. I’ve been in love with my Instant Pot for years but the thing that has my attention recently is my air fryer. The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors This page contains affiliate links. I also received a free copy of this book for review but I had already pre-ordered my copy.

Cooking with an Air Fryer

The air fryer is the latest craze in kitchen appliances and with good reason. It’s like having a mini convection oven on our counter top.

The beauty of the air fryer is its ability to cook foods and make them crispy, without using oil. For those of us in the whole food, plant-based, no oil camp, the air fryer is like a long awaited miracle. Fries without guilt!

I was so excited to get my air fryer months ago. I thought I’d be able to pick it up as easily as I did the Instant Pot but I struggled. In fact, I had a lot of fails in the beginning. I knew I had to go to the experts. I asked friends and many of you on Facebook who the undisputed air fryer guru was and everyone mentioned JL Fields.

I already had JL’s pressure cooking book so I was really excited to see she had a new air fryer book coming out. I preordered The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors from Amazon so I could get it as soon as possible. It’s out now so you don’t have to wait!

The book is filled with so much helpful information about how to use the air fryer and of course, delicious recipes. I was given permission to share one of the recipes with you! The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors

From the Vegan Air Fryer, ©2017 by JL Fields. Used by permission. Photo by Michelle Donner.

Cheesy Potato Wedges

Try these potato wedges if you love potato skins but want that potato, too. This is a great side dish and also a fun recipe to make for game day!

Potatoes

  • 1 pound fingerling potatoes
  • 1 teaspoon extra-virgin olive oil (you can exclude this if you don’t’ eat oil)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

Cheese Sauce

  • 1/2 cup raw cashews
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons to 1/4 cup water

Potatoes

Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil (if using), salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time.

Cheese Sauce

Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency. Transfer the cooked potatoes to an air fryer-safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F. You can win a copy of The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors! One winner will be selected to receive a copy of this cookbook. U.S. residents only.

UPDATE: Congrats to our winner Wendy!

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