Caribbean Tofu Skewers

    PREP: 25 minutes MARINATE: 8 hours GRILL: 8 minutes MAKES 4 servings

    1 container refrigerated peeled and cored fresh pineapple

    1 16- to 18-ounce package extra-firm tofu (fresh bean curd), drained and cut into 1-inch cubes

    3 tablespoons lime juice

    1 tablespoon olive oil

    1 teaspoon Jamaican jerk seasoning

    1⁄4 teaspoon salt

    1 clove garlic, minced

    1⁄2 of a small red onion, cut into thin wedges

    1 cup 1-inch pieces of red, yellow, orange, and/or green sweet pepper

    Nonstick cooking spray

    1 Drain pineapple, reserving the juice. Cut pineapple into 1-inch cubes; cover and chill until needed. Place tofu in a resealable plastic bag set in a shallow dish.

    2 For marinade, in a small bowl combine the reserved pineapple juice, lime juice, olive oil, jerk seasoning, salt, and garlic. Pour marinade over tofu. Seal bag; turn to coat tofu. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain tofu, reserving marinade.

    3 If using wooden skewers, soak them in water for at least 30 minutes before grilling. On eight 12-inch skewers alternately thread tofu, pineapple chunks, onion wedges, and sweet pepper, leaving 1⁄4 inch between pieces. Lightly coat assembled skewers with cooking spray.

    4 For a charcoal grill, grill tofu skewers on the rack of the uncovered grill directly over medium coals about 8 minutes or until sweet peppers are crisp-tender, turning to brown tofu evenly and brushing occasionally with the reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place tofu skewers on grill rack over heat. Cover and grill as above.)

    PER SERVING: 212 cal., 10 g total fat (1 g sat. fat), 0 mg chol., 233 mg sodium, 22 g carb., 3 g fiber, 12 g pro.


    Jerk seasoning is a sweet and spicy blend of allspice, chiles, thyme, cinnamon, ginger, garlic, cloves, and green onions. You’ll find it in the spice section of the supermarket.