These Pineapple and Tofu Kabobs are the perfect introduction 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.
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.
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.
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.
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
- 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.
- Mix up the marinade in a shallow bowl or baking dish.
- Cube the tofu, then place the tofu in the marinade to soak for about 10 minutes.
- Chop veggies and pineapple and set aside.
- Build the kabobs by alternating veggies, tofu, and pineapple on the skewers.
- 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.
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.
What are your favorite (plant-based) kabob ingredients?