Serves 6
900 min
Grilled Tofu Caprese Skewers
Recipe GLPR182d5698d41ded
Tender grilled tofu marinated in balsamic vinegar and herbs, threaded onto skewers with fresh mozzarella, ripe tomatoes, and fragrant basil leaves. Served with crispy grilled bread brushed with homemade basil pesto and drizzled with aged balsamic vinegar. A light, vegetarian take on the classic Italian salad.
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Ingredients
Extra firm tofu (about 15 oz), drained and pressed
5 Garlic cloves, minced
1 1/3 cup plus 2 tablespoons for drizzling Balsamic vinegar
1 tablespoon Dried oregano
1 1 cup (for marinade and pesto) Olive oil
1 pinch Fresh ground black pepper
1 pinch plus coarse salt to taste Sea salt
2¼ cups (2 cups for pesto plus 12 leaves for skewers, plus extra for garnish) Fresh basil leaves
¼ cup Walnuts
¼ cup Parmesan cheese, grated
18 Cherry or grape tomatoes
8 oz Fresh pearl mozzarella
6 pieces Baguette, sliced
Neutral cooking oil for brushing grill
Directions
Press the extra firm tofu between paper towels weighted with a heavy object for at least 30 minutes to remove excess moisture. Once pressed, cut the tofu into 18 cubes (about 1-inch pieces) and place them in a shallow dish.
In a small bowl, combine minced garlic, balsamic vinegar, dried oregano, 2/3 cup olive oil, a pinch of salt, and fresh ground pepper. Whisk until well combined.
Pour the marinade over the tofu cubes and gently toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably several hours, turning occasionally to ensure even marination.
While the tofu marinates, prepare the pesto: combine 2 cups basil leaves, 1 minced garlic clove, grated parmesan cheese, walnuts, and 1/2 cup olive oil in a food processor. Pulse until you reach a chunky paste consistency. Season to taste with a pinch of salt. Set aside.
Brush the baguette slices on both sides with olive oil and set aside for grilling.
Prepare the skewers: thread one basil leaf onto each skewer, followed by alternating pieces of marinated tofu, whole cherry tomatoes, and pearl mozzarella until you have 3 pieces of tofu, 3 tomatoes, 3 mozzarella pieces, and 1 basil leaf per skewer.
Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with neutral cooking oil to prevent sticking.
Place the tofu skewers on the grill and cook for 3-4 minutes per side, until the tofu develops attractive grill marks and the edges are lightly charred. Be careful not to overcrowd the grill; work in batches if necessary.
In the final minutes of cooking the skewers, place the oiled baguette slices on the grill for 1-2 minutes per side until they are golden and lightly toasted.
Remove the grilled baguette slices from the heat. Spread a generous spoonful of fresh basil pesto on each slice.
Transfer the grilled tofu caprese skewers to a serving platter. Arrange the pesto-topped baguette slices alongside and garnish with additional fresh basil leaves and coarse salt to taste. Drizzle lightly with aged balsamic vinegar just before serving.
