Grilled Tofu Skewers with Pesto and Vegetables

Ingredients

• 14 oz firm tofu
• 1 medium zucchini
• 2 medium bell peppers
• 1 medium red onion
• 3 tablespoons olive oil
• 2 cups basil leaves
• 1 4 nutritional yeast
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 pieces skewers

Instructions

1. 1

   Press the tofu: Wrap the firm tofu block in a clean kitchen towel and place a heavy object on top for 15-20 minutes to remove excess moisture.

2. 2

   While the tofu is pressing, prepare the vegetables: Slice the zucchini, bell peppers, and red onion into bite-sized pieces.

3. 3

   In a bowl, combine 2 tablespoons of olive oil, salt, and black pepper. Add the sliced vegetables and toss to coat evenly.

4. 4

   After pressing, cut the tofu into 1-inch cubes and add them to the bowl with the vegetables. Drizzle with an additional tablespoon of olive oil and toss gently to coat.

5. 5

   Soak the skewers in water for at least 15 minutes to prevent burning on the grill.

6. 6

   Preheat the grill to medium-high heat (about 400°F).

7. 7

   Thread the marinated tofu and vegetables onto the soaked skewers, alternating between tofu and vegetables.

8. 8

   Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.

9. 9

   While the skewers are grilling, prepare the vegan pesto: In a food processor, combine the basil leaves, nutritional yeast, lemon juice, garlic, and a pinch of salt. Pulse until finely chopped.

10. 10

    With the food processor running, slowly drizzle in 1/4 cup of olive oil until the pesto reaches a smooth consistency. Adjust seasoning to taste.

11. 11

    Once the skewers are grilled, remove them from the grill and serve hot with the vegan pesto drizzled on top or on the side.