Hawaiian Vegetarian Lunch Delight: Grilled Pineapple Teriyaki Tofu Skewers with Quinoa and Edamame Salad
Discover this scrumptious Hawaiian vegetarian lunch featuring grilled pineapple teriyaki tofu skewers served over a nutritious quinoa and edamame salad. This advanced recipe is perfect for a special occasion or an intimate dinner party, offering an unforgettable culinary experience.
Allergens
Soy (from teriyaki sauce)
Ingredients
- 16 oz firm tofu, pressed and cubed
- 1 large pineapple, cut into 1
- inch chunks
- 8 oz button mushrooms, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup teriyaki sauce (store
- bought or homemade)
- 1 cup cooked quinoa
- 2 cups shelled edamame, blanched
- 3 cups mixed salad greens
- 1/4 cup chopped fresh cilantro
- 2 tbsp sesame seeds, toasted
Instructions
- a. In a large bowl, marinate the tofu cubes in teriyaki sauce for at least 30 minutes or up to overnight. b. Preheat a grill or grill pan over medium high heat. Thread the marinated tofu, pineapple chunks, mushrooms, and bell pepper slices onto skewers, alternating the ingredients. c. Grill the skewers for 4 6 minutes per side or until the vegetables are tender and the tofu is golden brown. Remove from heat and let cool slightly. d. In a large bowl, combine the cooked quinoa, blanched edamame, mixed salad greens, and chopped cilantro. Drizzle with your favorite dressing and toss gently. e. To plate, arrange the skewers on top of the quinoa and edamame salad, garnishing with toasted sesame seeds for added crunch. Serve immediately and enjoy!
Chef’s Insight
To enhance the grilled flavor, marinate the tofu overnight for a deeper taste
Notes
Adjust the spiciness of the teriyaki sauce to your preference