Polynesian Tofu Skewers With Pineapple (Veg*N Kebabs) - cooking recipe

Ingredients

Skewers
1 (350 g) package firm tofu, cut into large cubes (not silken)
2 cups pineapple chunks (fresh best)
1 green bell pepper, cubed (about same size as tofu)
bamboo skewer
Marinade
1/2 cup tomato sauce
1/4 cup low sodium soy sauce
6 tablespoons brown sugar (try 4 or 5 first, adjust to taste)
1/2 cup pineapple juice (fresh or canned)
2 fresh garlic cloves, minced (or use garlic powder)

Preparation

Gently press out as much water from your tofu as possible. I do this by placing the block of tofu in a towel and leaving a weight on top to press down on it for about 10 minutes (can of beans on a plate works well). Pat dry.
Mix the marinade ingredients together in a medium saucepan. Bring to a gentle boil and stir well - the sugar should be dissolved. Simmer for about 10 minutes, you want the sauce to be quite thick, but if it's too thick you can add a bit of water. Set aside to cool.
Assemble the kebabs, alternating pieces of seitan, pineapple, and bell pepper on the skewers, leaving space at the base for holding the skewer. You should be able to fill 6 skewers.
Pour the cooled marinade over the skewers, rolling around or using a brush to coat every piece. Leave to marinade for about an hour, or better even longer if you have the time. Great if you can do this prep the day before.
Grilling - remove the skewers from the marinade and place them a preheated barbecue grill. Leave about 3 minutes per side so you get nice grill marks and the veg are nicely browned. Baste as you go with some of the leftover sauce. You could also prepare under the broiler.
Heat up any remaining sauce and serve alongside the skewers.