Sweet and savory Rainbow Teriyaki Tofu Skewers made with marinated tofu, pineapple chunks, and bell peppers. Grilled or baked, these delicious skewers are vegan, gluten-free, and 100% DELICIOUS!
To make the Teriyaki Sauce, combine the soy sauce, maple syrup, pineapple juice, garlic, and ginger in a small saucepot. Place it over medium heat. In a small bowl, make a slurry with the water and cornstarch, whisking together until the cornstarch is completely dissolved. Slowly pour the cornstarch mixture into the saucepan, stirring continuously. Bring to a boil and boil for 2 minutes, until the sauce begins to thicken. Remove it from heat and set aside.
Cut the tofu into 1x1" cubes. Place in a shallow container. Pour the Teriyaki Sauce over the tofu so that the tofu is completely submerged. Place in the refrigerator and let marinate for 1 hour. Reserve the marinade when the tofu is done.
Preheat the oven to 450F. Line a baking sheet with foil and set aside.
Fill your skewers with tofu, onions, bell peppers, and pineapple. There should be enough tofu for 8 skewers if you place 3 pieces of tofu per skewer. Bake for 25-30 minutes, flipping every 10 minutes until edges are charred and sauce is sizzling. Remove from the oven. Brush with reserved marinade and serve immediately.
If you are grilling your skewers, preheat the grill. Grill the skewers for about 10 minutes, flipping once, until the vegetables begin to char on the edges. Remove from heat and brush with extra marinade.