Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Jerk Tofu and Pineapple Skewers

These delicious skewers look fancy, but are deceptively simple to make - and they’re always crowd-pleasers. Using a combination of one jalapeño and half a habañero (or Scotch bonnet, if you’re lucky enough to find them) makes a medium-spicy dish. If you love super-spicy food, use a whole habanero, or kick it up even further. Whatever your desired level of spice, these Jerk Tofu and Pineapple Skewers are winners!

Ingredients

Marinade
 1 cup scallions, white and green parts, coarsely chopped
 ½ cup pineapple chunks (reserve from whole pineapple, see below)
 1 One inch piece fresh ginger, peeled
 4 cloves garlic, peeled
 1 large jalapeño pepper, coarsely chopped
 ½ a habañero or Scotch bonnet pepper, seeds removed, coarsely chopped (use gloves to protect your hands)
 ¼ cup fresh lime juice, from 2 to 3 limes
 ¼ cup grapeseed oil or olive oil
 2 tsp tamari soy sauce
 1 tsp brown sugar
 2 tsp fresh thyme
 2 tsp ground allspice
 1 tsp cinnamon
 ½ tsp nutmeg
 1 ½ tsp salt
 ½ tsp black pepper
Skewers
 1 (16-ounce) package super firm tofu, cut into 1-inch cubes
 1 pineapple, peeled and cored, flesh cut into 1-inch cubes (reserve ½ cup for marinade)
 2 red bell peppers, cored and cut into 1-inch pieces
 Long wooden skewers, for grilling

Directions

First, make the marinade. Place all the marinade ingredients in a blender and blend on high speed until smooth. Place the cubed tofu in a container, pour in the marinade, and refrigerate for at least an hour or overnight. The tofu will become more flavorful the longer it marinates.

When ready to cook, thread skewers with marinated tofu, pineapple, and red pepper in an alternating fashion–three pieces of each ingredient per skewer works well. Repeat until all the ingredients are used up. Reserve the extra marinade for brushing on the skewers while cooking.

To cook, preheat a grill or grill pan until hot. Brush with oil, then immediately place the prepared skewers on the grill. Brush each skewer with some of the remaining marinade, then cook for 3 to 5 minutes per side, basting each side with more marinade, until nicely browned and heated through. Serve immediately.

Jerk Tofu and Pineapple Skewers

Jerk Tofu and Pineapple Skewers

DifficultyEasy
YIELDS

Jerk Tofu Skewers
INGREDIENTS

Marinade
 1 cup scallions, white and green parts, coarsely chopped
 ½ cup pineapple chunks (reserve from whole pineapple, see below)
 1 One inch piece fresh ginger, peeled
 4 cloves garlic, peeled
 1 large jalapeño pepper, coarsely chopped
 ½ a habañero or Scotch bonnet pepper, seeds removed, coarsely chopped (use gloves to protect your hands)
 ¼ cup fresh lime juice, from 2 to 3 limes
 ¼ cup grapeseed oil or olive oil
 2 tsp tamari soy sauce
 1 tsp brown sugar
 2 tsp fresh thyme
 2 tsp ground allspice
 1 tsp cinnamon
 ½ tsp nutmeg
 1 ½ tsp salt
 ½ tsp black pepper
Skewers
 1 (16-ounce) package super firm tofu, cut into 1-inch cubes
 1 pineapple, peeled and cored, flesh cut into 1-inch cubes (reserve ½ cup for marinade)
 2 red bell peppers, cored and cut into 1-inch pieces
 Long wooden skewers, for grilling

DIRECTIONS

First, make the marinade. Place all the marinade ingredients in a blender and blend on high speed until smooth. Place the cubed tofu in a container, pour in the marinade, and refrigerate for at least an hour or overnight. The tofu will become more flavorful the longer it marinates.

When ready to cook, thread skewers with marinated tofu, pineapple, and red pepper in an alternating fashion–three pieces of each ingredient per skewer works well. Repeat until all the ingredients are used up. Reserve the extra marinade for brushing on the skewers while cooking.

To cook, preheat a grill or grill pan until hot. Brush with oil, then immediately place the prepared skewers on the grill. Brush each skewer with some of the remaining marinade, then cook for 3 to 5 minutes per side, basting each side with more marinade, until nicely browned and heated through. Serve immediately.

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