Best 2 Polynesian Tofu Skewers With Pineapple Vegn Kebabs Recipes

**Tantalize your taste buds with a culinary journey to the Polynesian islands, where succulent tofu skewers and pineapple vegan kebabs await.** These delectable treats offer a harmonious blend of flavors and textures, sure to transport you to a tropical paradise with every bite. The tofu, marinated in a tantalizing blend of soy sauce, ginger, and garlic, takes on a savory and slightly tangy profile that complements the sweet and juicy pineapple perfectly. Served alongside a refreshing cucumber salad and a creamy peanut sauce, these skewers and kebabs make for a delightful appetizer or main course, perfect for a summer cookout or a Polynesian-themed party. Embark on this culinary adventure and discover the vibrant flavors of Polynesia in every bite.

**Recipes Included:**
1. **Polynesian Tofu Skewers:** Discover the art of creating tender and flavorful tofu skewers, marinated in a symphony of soy sauce, ginger, garlic, and a touch of sweetness from brown sugar.
2. **Pineapple Vegan Kebabs:** Elevate your kebab game with this vibrant recipe, featuring juicy pineapple chunks, colorful bell peppers, and tender tofu, all skewered and grilled to perfection.
3. **Cucumber Salad:** Immerse yourself in the refreshing simplicity of this cucumber salad, where crisp cucumber slices mingle with red onion, cilantro, and a zesty dressing.
4. **Creamy Peanut Sauce:** Indulge in the rich and decadent flavors of this creamy peanut sauce, made with a harmonious blend of peanut butter, coconut milk, and a hint of lime.

Prepare to embark on a culinary voyage that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

POLYNESIAN TOFU SKEWERS WITH PINEAPPLE (VEG*N KEBABS)

Polynesian Tofu Skewers With Pineapple (Veg*n Kebabs) image

Light and fairly quick recipe for the grill, although you do have to factor in some marinating time. The version I came across originally called for seitan chunks, (found on http://www.wailana.com). Prep time doesn't include marinating.

Provided by magpie diner

Categories Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (350 g) package firm tofu, cut into large cubes (not silken)
2 cups pineapple chunks (fresh best)
1 green bell pepper, cubed (about same size as tofu)
bamboo skewer
1/2 cup tomato sauce
1/4 cup low sodium soy sauce
6 tablespoons brown sugar (try 4 or 5 first, adjust to taste)
1/2 cup pineapple juice (fresh or canned)
2 fresh garlic cloves, minced (or use garlic powder)

Steps:

Gently press out as much water from your tofu as possible. I do this by placing the block of tofu in a towel and leaving a weight on top to press down on it for about 10 minutes (can of beans on a plate works well). Pat dry.
Mix the marinade ingredients together in a medium saucepan. Bring to a gentle boil and stir well - the sugar should be dissolved. Simmer for about 10 minutes, you want the sauce to be quite thick, but if it's too thick you can add a bit of water. Set aside to cool.
Assemble the kebabs, alternating pieces of seitan, pineapple, and bell pepper on the skewers, leaving space at the base for holding the skewer. You should be able to fill 6 skewers.
Pour the cooled marinade over the skewers, rolling around or using a brush to coat every piece. Leave to marinade for about an hour, or better even longer if you have the time. Great if you can do this prep the day before.
Grilling - remove the skewers from the marinade and place them a preheated barbecue grill. Leave about 3 minutes per side so you get nice grill marks and the veg are nicely browned. Baste as you go with some of the leftover sauce. You could also prepare under the broiler.
Heat up any remaining sauce and serve alongside the skewers.

POLYNESIAN KABOBS

Polynesian Kabobs image

With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. -Chris Anderson, Morton, Illinois.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 14 kabobs

Number Of Ingredients 8

Ingredients

1 can (8 ounces) unsweetened pineapple chunks
1 package (14 ounces) breakfast turkey sausage links, cut in half
1 can (8 ounces) whole water chestnuts, drained
1 large sweet red pepper, cut into 1-inch chunks
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon ground nutmeg
Dash pepper

Steps:

Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread the sausages, water chestnuts, pineapple and red pepper alternately onto 14 metal or soaked wooden skewers. , In a small bowl, combine the honey, soy sauce, nutmeg, pepper and reserved pineapple juice., Grill kabobs, uncovered, over medium-hot heat for 6-7 minutes on each side or until the sausages are browned, basting occasionally with marinade.

Nutrition Facts : Calories 95 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 199mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

For a crispier texture, marinate the tofu for at least 30 minutes before grilling.
To prevent the tofu from sticking to the skewers, lightly oil them before threading.
Grill the skewers over medium heat to prevent the tofu from burning.
Baste the skewers with the pineapple-teriyaki sauce as they cook to keep them moist and flavorful.
Serve the skewers immediately with extra pineapple-teriyaki sauce, grilled pineapple slices, and a side of rice or salad.

Conclusion:

Polynesian Tofu Skewers with Pineapple are a delicious and healthy plant-based meal that is perfect for summer grilling. The tofu is marinated in a flavorful pineapple-teriyaki sauce and grilled to perfection, then served with grilled pineapple slices and a side of rice or salad. This dish is sure to be a hit at your next backyard barbecue or potluck.