Vegan Turmeric Pineapple Tofu Kabobs
- 3 Servings
- 30 mins Prep Time
- 40 mins Total Time
Created by Ambitious Kitchen
2 tablespoons tamari (gluten free soy sauce)
1 teaspoon apple cider vinegar
2 tablespoons fresh pineapple juice
2 teaspoon freshly grated ginger
2 cloves garlic, minced
½ teaspoon ground turmeric (or 1 teaspoon freshly grated turmeric)
1 (14 oz) package Nasoya extra firm tofu
2 cups fresh cubed pineapple
Fresh chopped cilantro, diced onion and hot sauce, to garnish
- Remove tofu from package, wrap with a paper towel and gently squeeze and pat to remove excess moisture. Cube the tofu into large 1 ½ inch cubes.
- In a large bowl, add the tamari, apple cider vinegar, pineapple juice, ginger, garlic and turmeric. Whisk to combine. Add the tofu cubes and gently toss with your hands or a wooden spoon to coat them with the marinade. Cover with plastic wrap and allow them to marinate for at least 30 minutes, or up to 24 hours.
- Once ready to cook, preheat the grill to medium high heat and oil the grates to prevent sticking.