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June 27, 2012

Sweet and Sour Skewers

The Vegan Dad Cookbook

  • Make a splash at your next family barbecue with this colorful summertime recipe. Michelle Riley/HSUS

Serves 2

1 red pepper
1 green pepper
1 onion
half of a 13.5-ounce (380g) package extra-firm tofu, pressed
1 cup (225g) fresh pineapple
1 tablespoon olive oil
juice of 2 limes
juice of 1 orange
splash of tequila (optional)
1 to 2 teaspoons chili powder
1 teaspoon cinnamon
salt and pepper to taste

Cut the veggies and tofu into large chunks.

Combine oil, juices, tequila (if using), and spices. Toss the veggies and tofu chunks in the mixture and let them marinate.

Thread the veggies and tofu tightly on the skewers and cook on a well-oiled grill over medium-high heat for 15 to 20 minutes, rotating them for even cooking and brushing the veggies with the extra marinade at least twice. 

Tip: If using bamboo skewers instead of metal, soak them in water for 20 minutes beforehand to prevent them from burning.

Recipe courtesy of The Vegan Dad Cookbook


All figures are per serving (assumes 2 servings).

Calories: 279
Fat: 7.5 g
Carbs: 41 g
Fiber: 10 g
Protein: 14 g
Sodium: 10 mg

Read more from the Guide to Meat-Free Meals