Tofu and Pineapple Skewers With Cane Juice and Sriracha Glaze Over Coconut Basmati Pilaf

5.0 (1 reviews)

For the Glaze:
3/4 cup cane syrup
1/2 cup molasses
1/4 cup pineapple juice
1/4 cup sake
1/2 tsp. salt
1/2 tsp. sriracha sauce

• Combine all the ingredients, except the sriracha, and bring to a simmer. Cook for 20 minutes, or until syrupy.
• Add the sriracha, adjusting the amount to achieve the desired level of spiciness.

For the Rice:
1/4 cup olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2 cups jasmine rice
2 cups water
1 cup unsweetened coconut milk
1 1/2 Tbsp. salt
2 tsp. black pepper
3 bay leaves
2 cups green peas, frozen
3/4 cup fresh coconut, toasted

• Heat the oil in a medium stockpot. Add the onions, celery, and carrots and sauté for 10 minutes, or until soft.
• Add the remaining ingredients, except the peas and coconut, and bring to a simmer. Cook for 30 to 45 minutes, or until the liquid is absorbed and the rice is tender.
• Add the peas and coconut, mixing well.

For the Skewers:
1 1/2 lbs. extra-firm tofu
1 lb. fresh pineapple chunks
2 large onions, cut into 3/4-inch dice
2 red peppers, seeded and cut into 3/4-inch dice
1 1/2 lbs. whole cherry tomatoes
1 lb. whole crimini mushrooms
12-15 coconut-lime or bamboo skewers
1/2 cup vegetable oil
1 1/2 Tbsp. toasted sesame oil
Salt and pepper, to taste

• Thread the tofu, pineapple, onions, peppers, tomatoes, and mushrooms on the skewers.
• Brush with the oil and season with the salt and pepper.
• Grill for 3 to 5 minutes on each side, or until the vegetables are softened and browned.
• Brush with the prepared glaze and grill for 2 minutes on each side, or until caramelized.
• Brush again with the glaze and serve over the rice pilaf.

Makes 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind