2 tablespoons tamari (gluten free soy sauce)
1 teaspoon apple cider vinegar
2 tablespoons fresh pineapple juice
2 teaspoon freshly grated ginger
2 cloves garlic, minced
½ teaspoon ground turmeric (or 1 teaspoon freshly grated turmeric)
1 (14 oz) package Nasoya extra firm tofu
2 cups fresh cubed pineapple
Fresh chopped cilantro, diced onion and hot sauce, to garnish


1.Remove tofu from package, wrap with a paper towel and gently squeeze and pat to remove excess moisture. Cube the tofu into large 1 ½ inch cubes.
2.In a large bowl, add the tamari, apple cider vinegar, pineapple juice, ginger, garlic and turmeric. Whisk to combine. Add the tofu cubes and gently toss with your hands or a wooden spoon to coat them with the marinade. Cover with plastic wrap and allow them to marinate for at least 30 minutes, or up to 24 hours.
3.Once ready to cook, preheat the grill to medium high heat and oil the grates to prevent sticking.
4.Thread the tofu and pineapple onto skewers, you should get about 8 skewers total. Grill for 10 minutes total, rotating every few minutes. Enjoy with fresh cilantro, green onion and hot sauce, if desired.

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