Teriyaki Tofu Brochettes

Teriyaki tofu brochettes are the vegan answer to backyard kebabs, and they deliver all the char, caramelization, and savory depth of a meat version with a fraction of the cost. Extra-firm tofu is non-negotiable here. Soft or silken tofu crumbles off the skewer the second it hits the grill. Pineapple goes into the marinade alongside the tofu, where the fruit’s natural enzymes help tenderize nothing (tofu is not meat) but the juice adds sweetness that caramelizes into blackened edges.

The marinade is classic teriyaki reimagined. Soy sauce plus dry sherry plus pineapple juice builds the tangy-sweet-salty foundation, while sesame oil, honey, and ground ginger round out the profile. A pinch of red pepper flakes adds subtle heat. One hour at room temperature is enough for tofu to absorb flavor throughout (tofu is porous and marinates faster than meat). The small gaps between pieces on the skewer are the unsung trick. Tight packing steams instead of grills.

Pro Tips

• Press tofu for 30 minutes before cutting. Wrap the block in a clean towel, weight it with a heavy plate or book, and let excess water drain. Drier tofu absorbs marinade better and grills up crispier.
• Soak wooden skewers in water at least 30 minutes before grilling so they do not burn through. Metal skewers skip this.
• Leave tiny gaps between pieces on the skewer. This lets flame and heat circulate, giving you proper char on every face instead of gray steamed edges.
• Brush with marinade frequently during grilling but stop in the last 2 minutes to let the glaze caramelize.

Variations

• Swap tofu for tempeh cubes, which have a firmer texture and nuttier flavor.
• Use tamari instead of soy sauce to make the entire dish gluten-free.
• Add chunks of fresh mango or peaches alongside the pineapple for a more tropical fruit mix.