Grilled Tofu Caprese Skewers

June 12, 2016
0 Ratings
Photo by Timmery
  • Prep time 3 hours
  • Cook time 15 hours
  • Makes 6 skewers
Author Notes

Balsamic marinated tofu caprese skewers —TF7

What You'll Need
  • Balsamic Marinated Tofu
  • 4 cloves garlic
  • 1 tablespoon dried oregano
  • 1/3 cup balsamic vinegar
  • 2/3 cup olive oil
  • 1 pinch salt
  • 1 pinch fresh ground pepper
  • 1 15 oz package extra firm tofu (Trader Joe's is my favorite for grilling)
  • Pesto Sauce and Skewers
  • 1/4 cup parmesan cheese, grated
  • 1 clove garlic
  • 2 cups basil leaves
  • 1/4 cup walnuts
  • 1/2 cup olive oil
  • 1 pinch salt (optional)
  • 18 cherry or grape tomatoes
  • 1 8 oz package pearl mozzarella
  • 6 pieces sliced baguette
  • 12 basil leaves, plus more for garnish
  • olive oil, for brushing bread
  • neutral cooking oil, for brushing grill
  • coarse salt, to taste
  • balsamic vinegar, for drizzling
  1. Balsamic Marinated Tofu
  2. Drain tofu from water, and press between two cutting boards weighed down with cans or something else heavy for about 30 minutes.
  3. Slice your tofu into 12 cubes.
  4. Smash garlic . Place in a 1 quart zip loc bag along with the rest of your ingredients. Add tofu cubes and gently shake to fully coat the tofu in the marinade.
  5. Allow to marinate in the refrigerator for at least 3 hours, but up to 12 hours. Make sure to turn the bag occasionally, so the marinade absorbs evenly.
  1. Pesto Sauce and Skewers
  2. Combine parmesan cheese, garlic, basil, walnuts and olive oil in a food processor. Blend until well combined and taste. Add salt to taste if needed.
  3. Preheat a gas or charcoal grill to medium high. Oil the grates .
  4. Prepare your skewers. Alternating cherry tomatoes and tofu cubes, thread 3 cherry tomatoes and 2 tofu pieces per skewer. Reserve the extra tofu marinade for brushing.
  5. Grill the skewers over medium high heat for about 8 minutes, turning halfway through. If your tofu is sticking, give it a minute, as it usually releases once it is fully cooked.
  6. While the tofu is grilling, or right afterwards if you don't have room, grill the bread for about 3 minutes on each side.
  7. Wrap a mozzarella ball in a basil leaf, and thread onto each end of the skewers.
  8. Put the grilled bread on a large plate, and pile the skewers on top. Drizzle with the pesto sauce and balsamic vinegar, and sprinkle with coarse salt.
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