Pineapple Tofu Kabobs
PINEAPPLE TOFU KABOBS
Servings 4-5
INGREDIENTS
- 1 (14oz) block of extra firm tofu, drained
- 1/3 cup avocado oil
- 1 lime, juiced
- 2 tsp Pisqueya Sazón
- 1 ½ tsp Pisqueya Adobo
- 3 large garlic cloves, shredded
- 1 medium red onion, sliced into wedges
- Fresh cilantro, chopped
- Sea salt and black pepper, to taste
- Fresh, frozen or canned pineapple (if frozen, thaw before cooking it)
- Pisqueya Spicy Sweet with Passionfruit sauce, for serving
- Kabob sticks, soaked in water
METHOD
1) After draining the tofu, gently pat dry with a paper towel without breaking it. You might need to do this process several times to absorb as much liquid as possible.
2) Cut the tofu into bite size cubes and set aside.
3) In a medium bowl, combine the oil, lime juice, shredded garlic, Pisqueya Sazón and Pisqueya Adobo, chopped cilantro, salt and black pepper.
4) Add the tofu to the bowl and cover it with the marinade.
5) Marinade for at least 30 minutes.
6) Peel and slice the pineapple into bite size cubes.
7) Assemble the kabobs by inserting an onion slice, tofu cube and pineapple cube into the skewer. Repeat the pattern until you reach the end of the skewer.
8) Heat a grill or skillet over medium high heatand brush it with some avocado oil.
9) Place a few kabobs on the grill/skillet without overcrowding it and cook for 2-3 minutes on each side, or until you get char marks.
10) Serve the kabobs over rice and enjoy with Pisqueya Spicy Sweet with Passionfruit sauce!
¡Buen Provecho!
PINEAPPLE TOFU KABOBS
Servings 4-5
INGREDIENTS
- 1 (14oz) block of extra firm tofu, drained
- 1/3 cup avocado oil
- 1 lime, juiced
- 2 tsp Pisqueya Sazón
- 1 ½ tsp Pisqueya Adobo
- 3 large garlic cloves, shredded
- 1 medium red onion, sliced into wedges
- Fresh cilantro, chopped
- Sea salt and black pepper, to taste
- Fresh, frozen or canned pineapple (if frozen, thaw before cooking it)
- Pisqueya Spicy Sweet with Passionfruit sauce, for serving
- Kabob sticks, soaked in water
METHOD
1) After draining the tofu, gently pat dry with a paper towel without breaking it. You might need to do this process several times to absorb as much liquid as possible.
2) Cut the tofu into bite size cubes and set aside.
3) In a medium bowl, combine the oil, lime juice, shredded garlic, Pisqueya Sazón and Pisqueya Adobo, chopped cilantro, salt and black pepper.
4) Add the tofu to the bowl and cover it with the marinade.
5) Marinade for at least 30 minutes.
6) Peel and slice the pineapple into bite size cubes.
7) Assemble the kabobs by inserting an onion slice, tofu cube and pineapple cube into the skewer. Repeat the pattern until you reach the end of the skewer.
8) Heat a grill or skillet over medium high heatand brush it with some avocado oil.
9) Place a few kabobs on the grill/skillet without overcrowding it and cook for 2-3 minutes on each side, or until you get char marks.
10) Serve the kabobs over rice and enjoy with Pisqueya Spicy Sweet with Passionfruit sauce!
¡Buen Provecho!