Ingredients
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14 oz firm tofu (or chickpea tofu for soy-free), pressed and cubed chickpea tofu14 oz firm tofu (or chickpea tofu for soy-free), pressed and cubed
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1 orange, juiced and zested orange1 orange, juiced and zested
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2 limes, juiced and zested lime2 limes, juiced and zested
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 thumb-sized piece of ginger, grated ginger1 thumb-sized piece of ginger, grated
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1 scotch bonnet or habanero pepper, finely minced (optional for heat) habanero pepper1 scotch bonnet or habanero pepper, finely minced (optional for heat)
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2 tbsp fresh cilantro, chopped cilantro2 tbsp fresh cilantro, chopped
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2 tbsp fresh parsley, chopped parsley2 tbsp fresh parsley, chopped
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1 tbsp maple syrup or agave maple syrup1 tbsp maple syrup or agave
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1 tsp ground allspice ground allspice1 tsp ground allspice
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1/2 tsp ground cumin ground cumin1/2 tsp ground cumin
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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2 tbsp coconut oil or avocado oil (or omit for oil-free) coconut oil2 tbsp coconut oil or avocado oil (or omit for oil-free)
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1 red bell pepper, cut into 1-inch pieces red bell pepper1 red bell pepper, cut into 1-inch pieces
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1 yellow bell pepper, cut into 1-inch pieces yellow bell pepper1 yellow bell pepper, cut into 1-inch pieces
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1 red onion, cut into chunks red onion1 red onion, cut into chunks
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1 cup fresh pineapple, cut into chunks pineapple1 cup fresh pineapple, cut into chunks
Directions
Marinate tofu in a citrus-herb mojo, then thread onto skewers with vegetables and pineapple. Grill until golden, then top with a smoky-sweet pineapple salsa for a taste of the islands. For a soy-free version, substitute chickpea tofu. Adjust the heat by using more or less hot pepper. Skewers can be baked or air-fried if a grill is not available.
Steps
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1
Done
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In a bowl, combine orange juice and zest, lime juice and zest, garlic, ginger, minced hot pepper, cilantro, parsley, maple syrup, allspice, cumin, smoked paprika, salt, black pepper, and oil (if using). Whisk well to create the mojo marinade. |
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2
Done
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Toss tofu cubes in the marinade, cover, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor). |
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3
Done
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Preheat grill or grill pan to medium-high heat. |
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4
Done
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Thread marinated tofu, bell peppers, red onion, and pineapple onto skewers, alternating pieces for colorful presentation. |
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5
Done
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Grill skewers for 8-10 minutes, turning occasionally, until tofu is golden and veggies are slightly charred. Remove from grill. |
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6
Done
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To make the salsa, grill pineapple chunks for 2-3 minutes until caramelized, then dice. Combine grilled pineapple, red onion, red bell pepper, cilantro, lime juice, and a pinch of salt in a bowl. Mix well. |
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7
Done
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Serve skewers hot with a generous spoonful of pineapple salsa. |
