Updated: May 26
Have you guys been snacking on fresh pineapple all summer long? I hope you said yes because pineapple is packed with healing nutrients like carotenoids and bromelain that can fight inflammation and free radicals. It can also help you to stay hydrated with its high water content.
Question number two—have you been grilling pineapple or enjoying it with savory foods? If not, then hurry up and start before it goes out of season! The sweetness of pineapple pairs perfectly with salty, umami flavors (check out this article on umami and why it's an essential flavor) and can seriously elevate just about any dish. Pro tip: if you make a dish that just seems to be lacking something, but you just can't put a finger on it, try adding some chopped pineapple and see what it does. We've done this for so many summer dishes and it always adds just what a recipe needed to take it to the next level.
These skewers are fun to make on the grill if you're so lucky to have a grill, but can also easily be made in the oven. The smokiness of the marinade and umami flavor of the mushrooms, along with the natural sweetness of the pineapple make this a fun and festive dish for summertime. Enjoy it as is, on top of whole grains, or add it to a whole grain wrap or collard greens to make it into a sandwich.
Prep time: 20 minutes
Cooking time: 25 minutes
1 Tbsp tahini
3 Tbsp organic tamari, reduced-sodium or coconut aminos
1 Tbsp rice vinegar
1/2 tsp liquid smoke
1 Tbsp pure maple syrup or pineapple juice
1/4 tsp garlic powder
1/4 tsp onion powder
1/4tsp mustard powder
1/2 tsp smoked paprika
1/2 medium lime, juiced
6 ounces organic tofu, pressed and cubed*
4 ounces portobello mushrooms, cut into 1 1/2” pieces
1 large organic red bell pepper, seeded and cut into 1 1/2” pieces
2 cups pineapple, cut into 1 1/2” cubes
1/4 cup chopped cilantro (optional)
On pressing tofu
If you want tofu to be firm and crispy, and not mushy, when you pan fry or bake it then you'll want to to press the water out of it at least an hour before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Or, if you want to be more official, purchase a tofu press. Let it press for about an hour, if possible.
In a large bowl, whisk all of the marinade ingredients together until the tahini is completely dissolved.
Add the skewer ingredients and mix well until the marinade has coated the tofu, mushrooms, peppers, and pineapple.
Let marinate for at least 15 minutes or place in the fridge for the day until you’re ready to prepare them for baking.
Preheat the oven to 425 degrees F.
Line a large baking sheet with parchment paper.
Alternating pieces, add the ingredients to skewers. For example, tofu, mushroom, pineapple, and red pepper, then repeat until all of the skewers are full.
If you don’t have skewers, no problem! Just spread the ingredients onto the parchment-lined baking sheet so they’re not overlapping. Leave any extra marinade behind (it’ll burn in the oven) and save it to pour on the skewers after baking.
Bake for 25 minutes, turning about halfway through or mixing and rotating if not using skewers.
Pour any extra marinade on top after baking.
Top with chopped cilantro.
Enjoy by themselves as an appetizer or wrapped in collard greens or a whole-grain wrap.
Substitute organic tempeh for the tofu.
Substitute other hearty vegetables for the mushrooms and/or peppers. Ideas include onions, Brussels sprouts, or carrots.
Top with parsley instead of cilantro.
Enjoy them grilled instead of baked if you’re lucky enough to have a grill and great weather!
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