Ingredients (6 kebabs)

  • 1 block extra firm tofu
  • 2 cups fresh pineapple
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 package mushrooms
  • 1 red onion
  • 1 cup barbecue sauce
  • Fresh parsley to garnish
  • Use or substitute other veggies, such as zucchini, cherry tomatoes, etc.

Instructions: Prep Time 20 minutes, Cook Time: 10 Minutes

  1. Press the tofu for about 15 minutes, by placing the tofu on a paper towel-lined plate, and covering the tofu with another paper towel with something heavy on top of it (a cookbook works well). Set aside.
  2. While the tofu is pressing, cut the pineapple, peppers and onions into 1″ pieces, and remove the stems from the mushrooms.
  3. Once the tofu is done, cut that into 1″ pieces as well.
  4. Skewer the pineapple, tofu and veggies onto metal skewers and place the skewers on a baking sheet.
  5. Cover the skewers with a layer of sauce on all sides.
  6. Turn the grill on medium heat and grill the skewers for about 10 minutes, flipping halfway through. After you’ve flipped, brush with another layer of sauce.
  7. Remove the skewers from the grill and brush with any remaining sauce. Sprinkle with a garnish of fresh parsley and serve immediately.


Serving: 1kebab | Calories: 169kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Sodium: 534mg | Potassium: 428mg | Fiber: 2g | Sugar: 24g | Vitamin A: 875IU | Vitamin C: 105.6mg | Calcium: 52mg | Iron: 1.5mg