Makes 5 servings
2 tbsp Miso Paste
1 tbsp Extra Virgin Olive Oil
1 1/2 tbsp Tamari
1 1/2 tbsp Maple Syrup
1 1/4 lbs Tofu (extra firm, drained and pat dry)
1 Red Bell Pepper (medium, chopped)
3 cups Pineapple (chopped)
- In a bowl, whisk together the miso, oil, tamari, and maple syrup. Add the tofu and gently toss until evenly coated. Cover and refrigerate for at least 30 minutes or overnight.
- Add the tofu, bell pepper, and pineapple on the barbecue skewers. Grill over medium-heat, rotating occasionally for about eight to nine minutes or your desired doneness is reached. Enjoy!
Leftovers – Refrigerate in an airtight container for up to four days.
Serving Size – One serving equals approximately two 12-inch skewers.
Additional Toppings – Sprinkle sesame seeds over the tofu before grilling.
Barbecue Skewers – If using wooden skewers, be sure to soa in water for at least 30 minutes before grilling.
Polyunsaturated 3 g