Grilled Tofu, Avocado, Pineapple and Red Onion Skewers in Sweet and Sour Sauce
Who says vegans can’t barbecue? This is another awesome summertime dish. These kabobs can be grilled outdoors or in and it pairs really well with my Coconut and Toasted Almond Jasmine Rice.
First cube the tofu, avocado, pineapple and onion and place onto skewers. Grill, flipping them onto their different sides, until it begins to brown.
In a small saucepan, whisk together 3/4 cup water, 1/2 cup packed brown sugar, 1/4 cup white vinegar, 1/4 soy sauce, 3 tbsp ketchup, and 2 tbsp cornstarch. Heat over med-high heat until it comes to a boil. Reduce heat to med-low and cook, whisking frequently, until it thickens and starts to bubble. Remove from heat.
Using a basting brush, paint the grilling skewers with the sauce and then flip them and coat the other sides. Once the sauce has cooked in, plate onto serving dish and drizzle the remaining sauce on top.