Grilled Tofu Kebobs with Mint Pesto
Grilled Tofu Kebobs with Mint Pesto! A healthy and easy main dish for summer. Vegetarian and Gluten-Free.
Ingredients
- Wooden skewers, for grilling
- 12 ounces extra-firm tofu, rinsed, drained and [url:1]pressed[/url]
Mint Pesto:
- 1/4 cup sliced almonds
- 1 large garlic clove, roughly chopped
- 1 cup packed fresh mint
- 1/4 cup packed fresh parsley
- Grated zest of 1 lemon
- 1 teaspoon lemon juice
- 1/4 cup olive oil
- salt/pepper
- 1/8 teaspoon red pepper flakes, can omit for less heat
Instructions
- Soak the skewers in water for at least 30 minutes before using. If you are using metal skewers, you can skip this step.
- Remove tofu from package and gently rinse off. Press tofu using a [url:2]tofu press[/url] or wrap in a towel/paper towel and place a heavy object on top. Let sit for at least 15 minutes until the towel is soaked.
- Remove the towel and cut tofu into large chunks, big enough that they will fit on a skewer.
- Make the pesto: place the almonds and garlic in a food processor and pulse until finely chopped. Add in the mint, parsley, lemon juice and zest and pulse until finely ground.
- Remove the mixture from the processor and place in a bowl. Slowly whisk in the olive oil and season with salt/pepper and red pepper flakes, if using. If the mixture is too thick, loosen with 1 tablespoon of water.
- Remove 1/3 of the pesto and toss to evenly coat.
- Preheat a grill or grill pan to medium high. Skewer 3-4 chunks of tofu onto a skewer and place on the grill.
- Grill 2-3 minutes per side, until lightly browned and grill marks appear.
- Transfer cooked skewers to a platter and serve with remaining pesto.