Polynesian Tofu Skewers With Pineapple Veg N Kebabs Recipes

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.

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.

TOFU & VEGETABLE SKEWERS RECIPE BY TASTY

Tofu & Vegetable Skewers Recipe by Tasty image

Here's what you need: water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, sriracha, black pepper, firm tofu, pepper, onion, zucchini, wooden skewers

Provided by Merle O'Neal

Categories Dinner

Time 30m

Yield 4 skewers

Number Of Ingredients 13

Ingredients

½ cup water
¼ cup maple syrup
3 tablespoons soy sauce
2 tablespoons BBQ sauce
1 tablespoon oil
1 tablespoon garlic powder
1 tablespoon sriracha
1 teaspoon black pepper
15 oz firm tofu, or extra firm tofu
pepper
onion
zucchini
4 wooden skewers

Steps:

Soak wooden skewers in a shallow dish filled with water to prevent burning.
Place tofu on a paper towel-lined plate. Top with another paper towel and another plate. Microwave for 3 minutes.
Slice tofu into 9-12 cubes and set aside
Combine water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, Sriracha, and pepper then stir.
Place tofu in the marinade and refrigerate for at least 1 hour.
Remove tofu from marinade. Heat marinade over a low heat and cook for about 10 minutes, until it reduces and thickens.
Assemble skewers, alternating between tofu and veggies.
Heat a pan or grill and cook each skewer for 3-4 minutes per side.
Enjoy!

Nutrition Facts : Calories 187 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 1 gram, Protein 11 grams, Sugar 13 grams

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