Tofu and vegetables are marinated in Argentinian-inspired chimichurri sauce and grilled for a summer-worthy vegan meal.
Course dinner, lunch, main dish
Cuisine gluten-free, grilling, South American-inspired, vegan
Prep Time 30minutes
Cook Time 20minutes
Marinate Time 15minutes
Total Time 1hour5minutes
Author Stephanie McKercher, RDN
Knife and cutting board
Small mixing bowl
grill or grill pan
114-ounce package extra-firm tofu
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
¼cupminced fresh parsley
¼cupminced fresh cilantro
½teaspooncrushed red pepper
¼cupred wine vinegar
½teaspoonsalt or to taste
Optional for serving:
Fresh parsley leaves
Fresh cilantro leaves
Press the Tofu:
Remove the tofu from the container and wrap it in paper towels or a clean dish towel.
Transfer the wrapped tofu to a plate and place something heavy (such as a cast iron skillet) on top to press the tofu for at least 15 minutes. (This helps remove the liquid it’s packed in.)
Unwrap the tofu and slice into ½-inch cubes.
Mix the Chimichurri Sauce:
In the meantime, 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 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 no longer sticks 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.
Storage: Store leftovers in an airtight container for up to 4 days.
This recipe originally appeared on GratefulGrazer.com.