Grilled Vegetable Tofu Skewers with Chimichurri Sauce
These easy Grilled Vegetable Tofu Skewers are made with cubed tofu and a rainbow of fresh veggies marinated in flavorful chimichurri sauce.
Course dinner, lunch, main dish
Cuisine gluten-free, grilling, South American-inspired, vegan
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Marinate Time 30 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 3people
Calories 607kcal
Author Stephanie McKercher, RDN
Equipment
Knife and cutting board
Skewers
Small mixing bowl
Basting brush
grill or grill pan
Ingredients
Chimichurri Sauce:
¼cupminced fresh parsley
¼cupminced fresh cilantro
4clovesgarlic,minced
½teaspooncrushed red pepper
½cupgrapeseed oil
¼cupred wine vinegar
½teaspoonsalt or to taste
Tofu Skewers:
114-ounce package extra-firm tofu,drained, pressed, and chopped into ½-inch cubes (see note)
1yellow bell pepper,chopped into ½-inch pieces
1poblano pepper,chopped into ½-inch pieces
1smallzucchini,chopped into ½-inch rounds
½red onion,chopped into ½-inch pieces
12cherry tomatoes
Optional for serving:
Fresh parsley leaves
Fresh cilantro leaves
Instructions
Mix the Chimichurri Sauce:
Whisk parsley, cilantro, garlic, crushed red pepper, grapeseed oil, red wine vinegar, and salt until evenly mixed.
Build the Skewers:
If using wood skewers, soak them in water for 10 minutes before using.
Build the skewers, alternating between the bell pepper, poblano pepper, zucchini, red onion, cherry tomatoes, and cubed tofu. (Use peppers or onion on the ends of the skewers to prevent pieces from breaking.)
Brush half of the chimichurri sauce on both sides of the assembled skewers. Set the skewers aside to marinate for about 30 minutes. You can marinate the skewers while the grill is preheating.
Grill the Skewers:
Preheat the grill to high heat.
Once preheated, spread the skewers directly on the grill grates, cover, and cook for 10 minutes, or until grill marks appear on the bottom of the tofu and it easily releases from the grill. If the tofu is sticking to the grill grates, cook for 2 additional minutes and then check again. The skewers should be easy to flip and should not stick to the grill.
Flip and rotate the skewers and cook for 10 additional minutes, or until the tofu and vegetables are browned on both sides. (20 minutes total cooking time.)
Transfer the skewers back to the baking sheet or to a serving dish and brush with the remaining chimichurri sauce. Serve with additional fresh parsley and cilantro leaves if desired.
Notes
Tofu Note: Pressing tofu removes the liquid it's packaged with and improves the final texture. Read my full tutorial about how to press tofu here. If the tofu is sticking to the grill, it needs to cook longer. Wait two more minutes, and then try to flip the skewers again. Storage: Store the prepared tofu skewers in an airtight container in the fridge for up to four days. You can also remove the tofu and vegetables from the skewers and store in a freezer-safe bag for up to three months.