Grilled Tofu Skewers: 3 Steps to Deliciousness

Okay, grilling season is officially ON! And I’m *so* ready to fire up the grill and get cooking. Seriously, is there anything better than those smoky, summery flavors? I’ve been playing around with a new recipe that I think you’re gonna LOVE: Grilled Tofu and Veggie Skewers with Chimichurri. It’s my new go-to for a delicious and totally vegan grilling option.

The chimichurri is really what makes these skewers sing. I actually first tried chimichurri at this tiny Argentinian restaurant years ago, and I was hooked *instantly*. That bright, herby sauce just transforms everything it touches! Trust me, you’re going to want to slather it on *everything*.

Why You’ll Love These Grilled Tofu and Veggie Skewers with Chimichurri

Seriously, these skewers are about to become your new grilling obsession! Why? Well, let me tell ya:

Quick and Easy Vegan Grilling

I’m talking minimal prep time, folks! You can have these Grilled Tofu and Veggie Skewers marinating in a flash. Seriously, weeknight dinner? Consider it DONE.

Packed with Flavor

Oh my goodness, the *flavor*! The smoky grilled veggies, the savory tofu, and that bright, zesty chimichurri…it’s a party in your mouth! My favorite part is definitely the chimichurri, it just brings everything together.

Healthy and Nutritious

These aren’t just delicious, they’re good for you too! Tofu is packed with protein, and all those colorful veggies are loaded with vitamins. What’s not to love?

Ingredients for Grilled Tofu and Veggie Skewers with Chimichurri

Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Grilled Tofu and Veggie Skewers with Chimichurri:

• 1 block firm tofu, pressed and cubed (trust me, pressing is key!)
• 1 red bell pepper, cubed
• 1 yellow bell pepper, cubed
• 1 zucchini, sliced
• 1 red onion, quartered
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• Salt and pepper to taste (duh!)

And for that *amazing* chimichurri:

• 1 cup fresh parsley
• 1/4 cup fresh oregano
• 2 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon red pepper flakes (or more, if you like it spicy!)
• Salt and pepper to taste

How to Prepare Grilled Tofu and Veggie Skewers with Chimichurri: Step-by-Step Instructions

Okay, ready to get cooking? Here’s how I make my Grilled Tofu and Veggie Skewers with Chimichurri *perfect* every time! Don’t worry, it’s easier than it looks!

Preparing the Tofu and Vegetables for Grilled Tofu and Veggie Skewers with Chimichurri

First things first, let’s get our tofu and veggies prepped. For the tofu, you’ll want to press it to get rid of extra water. I usually wrap it in paper towels and then put something heavy on top – like a cast iron skillet – for about 30 minutes. Trust me, this step is *super* important because it helps the tofu get nice and firm, and it soaks up the marinade way better. After pressing, just cube it up!

Now for the veggies! I like to cube the bell peppers and quarter the red onion so they’re about the same size as the tofu. Slice the zucchini into nice, thick rounds. And the cherry tomatoes? Just leave ’em whole! Easy peasy!

Marinating the Tofu and Veggies for Grilled Tofu and Veggie Skewers with Chimichurri

Okay, this is where the magic happens! In a big bowl, whisk together the olive oil, soy sauce, maple syrup, smoked paprika, salt, and pepper. Then, toss in the tofu and veggies and make sure everything’s coated evenly. Let this sit for at least 30 minutes – the longer, the better! Marinating is *key* because it infuses the tofu and veggies with all those delicious flavors. I usually do this while I’m prepping everything else, so it’s ready to go when I am!

Making the Chimichurri Sauce

While the tofu and veggies are marinating, let’s whip up that chimichurri! This stuff is seriously addictive. Just throw the fresh parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes into a food processor. Pulse it until everything is finely chopped – you don’t want it to be a complete puree, just nicely chopped. Taste it and adjust the red pepper flakes to your liking. If you like it *really* spicy, add a bit more! Don’t forget to season with salt and pepper to taste.

Grilling the Tofu and Veggie Skewers

Alright, time to grill! Preheat your grill to medium heat. Thread the tofu and veggies onto skewers, alternating between the different colors and textures. This is where you can get creative! Just make sure not to overcrowd the skewers – you want everything to cook evenly.

Place the skewers on the grill and cook for about 10-15 minutes, turning them occasionally, until the vegetables are tender and the tofu is golden brown and has those nice grill marks. Watch out, they can sometimes splatter a bit from the marinade!

Serve those gorgeous Grilled Tofu and Veggie Skewers immediately with a generous dollop of that amazing chimichurri sauce. Get ready for some serious flavor!

Tips for the Best Grilled Tofu and Veggie Skewers with Chimichurri

Want to make sure your Grilled Tofu and Veggie Skewers are *absolutely perfect*? Here are a few of my go-to tips!

Choosing the Right Tofu

Seriously, this makes a *huge* difference! You want to use firm or extra-firm tofu for grilling. Soft tofu will just fall apart, and nobody wants that! The firm tofu holds its shape beautifully on the grill, trust me.

Don’t Overcrowd the Skewers

I know it’s tempting to cram as much as possible onto each skewer, but resist the urge! If you overcrowd them, the veggies will steam instead of grill, and you won’t get those lovely grill marks. Plus, everything cooks more evenly with a little breathing room!

Grilling Temperature is Key

Medium heat is your friend! You don’t want the grill too hot, or the outside of the veggies will burn before the inside is cooked. Medium heat ensures everything cooks evenly and gets that perfect grilled flavor. I usually aim for around 350-400°F.

Ingredient Notes and Substitutions for Grilled Tofu and Veggie Skewers with Chimichurri

Okay, so maybe you’re missing an ingredient or just wanna switch things up? No worries! These Grilled Tofu and Veggie Skewers with Chimichurri are totally customizable. Here are some ideas:

Tofu Alternatives

Not a huge tofu fan? No problem! You could totally swap it out for tempeh, seitan, or even some grilled halloumi if you’re not vegan. Just make sure to cut whatever you use into similar-sized cubes so it cooks evenly!

Vegetable Variations

Get creative with your veggies! I love the bell peppers, zucchini, onion, and tomatoes, but you could also add mushrooms, eggplant, corn on the cob (cut into smaller rounds), or even pineapple for a bit of sweetness. Seriously, whatever veggies you love will work great on these skewers!

Chimichurri Customization

The chimichurri is pretty perfect as is (if I do say so myself!), but feel free to play around with it! If you don’t have fresh oregano, you can use dried (just use a smaller amount, since dried herbs are more potent). You can also add a squeeze of lemon juice for extra zing, or some other fresh herbs like cilantro or mint. Don’t be afraid to experiment! Oops, almost forgot – if you’re not a fan of the heat, leave out the red pepper flakes!

Serving Suggestions for Grilled Tofu and Veggie Skewers with Chimichurri

Alright, you’ve got these amazing Grilled Tofu and Veggie Skewers…now what? I love serving them with a side of quinoa or couscous to soak up all that delicious chimichurri. A simple salad also works great! Or, for a fun twist, try serving them in warm pita bread with some hummus. Yum!

FAQ About Grilled Tofu and Veggie Skewers with Chimichurri

Got questions? I’ve got answers! Here are some of the most common questions I get about my Grilled Tofu and Veggie Skewers with Chimichurri:

Can I make these skewers ahead of time?

Absolutely! In fact, I often do! You can totally prep the tofu and veggies, marinate them, and thread them onto the skewers a day or two in advance. Just store them in an airtight container in the fridge. They’ll be ready to grill whenever you are! The chimichurri is best made fresh, but it’ll keep in the fridge for a couple of days too.

What if I don’t have a grill?

No grill, no problem! You can totally cook these tofu skewers in a grill pan on your stovetop. Just heat the grill pan over medium-high heat and cook the skewers as directed. You can also broil them in the oven! Just place them on a baking sheet and broil for a few minutes per side, keeping a close eye on them so they don’t burn. They might not have *quite* the same smoky flavor, but they’ll still be delicious!

Is this recipe gluten-free?

Good question! As written, these vegetable skewers *are* naturally gluten-free! However, you’ll want to double-check the soy sauce you’re using, as some brands contain wheat. Tamari is a great gluten-free alternative to soy sauce. Just make that simple swap, and you’re golden!

Storage and Reheating Instructions for Grilled Tofu and Veggie Skewers with Chimichurri

Got leftovers? Lucky you! Store the Grilled Tofu and Veggie Skewers in an airtight container in the fridge for up to 3 days. To reheat, you can pop them back on the grill for a few minutes, or microwave them. Honestly, I often just eat them cold straight from the fridge! They’re delicious either way!

Nutritional Information for Grilled Tofu and Veggie Skewers with Chimichurri

Okay, just a quick little disclaimer here: the nutritional information for these Grilled Tofu and Veggie Skewers can vary *a lot* depending on the exact ingredients you use (different brands, different sizes of veggies, etc.). So, I can’t give you precise numbers, but just keep in mind that this is an estimate! And of course, it’s always a good idea to check with a registered dietitian or nutritionist if you have specific dietary concerns.

Enjoy More Delicious Vegan Grilling Recipes!

Obsessed with grilling now? Me too! Try my grilled portobello burgers or some grilled pineapple with coconut whipped cream for dessert! Happy grilling, friends!

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