Ingredients:

  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 1 large (150g) red bell pepper, cut into 1-inch chunks
  • 1 medium (150g) zucchini, sliced into 1-inch rounds
  • 1 medium (100g) red onion, cut into 1-inch petals
  • 1 cup (150g) pineapple chunks
  • 1/4 cup (60ml) olive oil
  • 3 tbsp (45ml) soy sauce
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) black pepper
  • 1/4 tsp (1g) salt

Instructions:

  1. Wrap the tofu block in parchment paper or a clean kitchen towel. Place a heavy object (like a cast-iron skillet) on top for at least 20 minutes. Cut the pressed tofu into 1-inch cubes.
  2. Whisk olive oil, soy sauce, maple syrup, lemon juice, minced garlic, smoked paprika, black pepper, and salt in a mixing bowl.
  3. Toss the cubed tofu and prepared vegetables in the marinade until every piece is evenly coated.
  4. Thread the tofu and vegetables onto skewers, alternating between ingredients. Let them marinate for at least 30 minutes.
  5. Preheat the outdoor grill or cast iron grill pan to medium-high heat and lightly oil the grates.
  6. Place skewers on the grill and cook for 3-5 minutes per side, flipping only when the tofu releases easily and shows a deep mahogany char.