Brown Sugar-Glazed Tofu Veggie Kebabs
Throw the best plant-based barbecue ever with these summer-ready vegetable kebabs.
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Cooking tools:
- Grill
- Skewer
- Microplane
- Pastry brush
- Baking sheet
- Oven
- Baking dish
- Refrigerator
- Plastic wrap
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Measuring cup
- Measuring spoon
Ingredients
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup pineapple juice
- 1 tablespoon
- brown sugar
- or maple syrup
- 4 garlic cloves, minced
- 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
- ¼ teaspoon sesame oil
- 14 ounces
- extra-firm tofu
- , chopped into 1-inch cubes
- 8 ounces cremini mushrooms, stems removed
- 1 large zucchini, sliced into ½-inch thick rounds
- ½ pineapple, chopped into 1-inch chunks
- 1 red bell pepper, chopped into 1-inch chunks
- ½ red onion, chopped into 1-inch chunks
- 8 skewers
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