Description
Chunks of tofu and pineapple are brushed with a vegan inspired hot honey glaze and skewered before being grilled to perfection. These Vegan Hot Honey Tofu & Pineapple Kebabs are a must grill this summer.
Ingredients
Units
Scale
For the kebabs:
- 1 cup Vegan Hot Honey (recipe below)
- 1 14–oz block tofu, cut into 2” chunks
- 2 1/2 cups fresh pineapple, cubed
- 1/4 cup fresh cilantro, chopped (optional)
For the Vegan Hot Honey:
- 1 cup agave
- 2 Tbsp crushed red pepper flakes
- 1 tsp apple cider vinegar
Instructions
For the kebabs:
- Assemble the skewers: Thread the tofu and pineapple onto 8 6-inch skewers.
- Baste the skewers: Brush the skewers with the Vegan Hot Honey.
- Grill the skewers: Preheat a grill (or use a stovetop grill pan). Grill the skewers 8-10 minutes until the tofu and pineapple begin to char, turning once and brushing with more Vegan Hot Honey halfway through grilling.
- Garnish and serve: Top with the fresh cilantro, if desired.
For the Vegan Hot Honey:
- Cook the agave: In a medium saucepan, add the agave and crushed red pepper flakes. Heat over medium heat to bring to a simmer. Stir to combine, then remove the pan from the heat.
- Rest: Allow the mixture to rest for 15 minutes.
- Strain: Strain the agave through a fine mesh strainer into a clean jar with a lid. Stir in the apple cider vinegar.
Notes
- Ditch the oil: Replace the olive oil with aquafaba.
- Soy Allergy? Replace the tofu with Pumfu or a non soy tempeh.
- Spoiler Alert: Vegan Hot Honey Glazed Tofu and Pineapple Kebabs are best eaten when served but will stay fresh in an air-tight container in the refrigerator for 5 days. Vegan Hot Honey will stay fresh in an air-tight container in your pantry for a month.
- For non-vegans: Swap the tofu for cubed chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Proteins & Fillings
- Method: Grill
- Cuisine: American