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Author Notes: Balsamic marinated tofu is grilled alongside sweet cherry tomatoes, and combined with fresh basil and mozzarella. The whole thing is piled atop crusty grilled bread, and drizzled with homemade pesto sauce. —timmerybakes
Makes 6 skewers
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)
- Drain tofu from water, and press between two cutting boards weighed down with cans or something else heavy for about 30 minutes. This will help the tofu release water, and better absorb the marinade. Alternatively, you can use a tofu press to squeeze out the excess water.
- Slice your tofu into 12 cubes.
- Give your garlic cloves a whack with the side of your knife, to gently smash them. 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.
- Allow to marinate in the refrigerator for at least 3 hours, but up to 12 hours. Make sure to turn the bag or give it a shake every so often, so the marinade absorbs evenly.
Pesto Sauce and Skewers
- 1/4 cup parmesan cheese, grated
- 1 clove garlic
- 2 cups basil leaves (gently packed)
- 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 or other hearty bread
- 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
- To make pesto sauce, 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. Depending on the saltiness of your cheese, this may or may not be needed. In the alternative, you can use a store bought pesto sauce here - just thin it out with a little olive oil.
- Preheat a gas or charcoal grill to medium high. Oil the grates with a neutral cooking oil, which will help to keep the tofu from sticking.
- 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. Don't add the mozzarella just yet, we don't want it to melt on the grill.
- Liberally brush the slices of bread with olive oil. Bring the skewers and bread out to the grill.
- 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. Using a thin sturdy spatula can help the tofu release more easily.
- While the tofu is grilling, or right afterwards if you don't have room, grill the bread for about 3 minutes on each side.
- Wrap a mozzarella ball in a basil leaf, and thread onto each end of the skewers.
- 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. Enjoy!!
- This recipe was entered in the contest for Your Best Recipes with Tofu