Lemon Garlic Herb Tofu Skewers

Fresh chives, dill, flat leaf parsley, lemon zest, garlic cloves, and a touch of jalapeño bring this marinade to LIFE.  When I think of tofu marinades, I usually think of soy sauce or BBQ.  I don’t often think of fresh herbs, lemon and garlic, and that’s a shame, because it works together so nicely with tofu!  Whether you make this in the oven or out on the grill, it’s sure to be a crowd pleaser.

These skewers are not hard to make, but do need time to marinade (~3 hours). If you are able to marinade a bit longer, it’s even better. Also, instead of purchasing lemon zest for the marinade, I chopped up the outer rind of a lemon (just the yellow part, not the white!), and added it to the blender.  It’s an easy way to create fresh, flavorful lemon zest.

Pressed tofu is like a sponge.  It wants to soak up flavor.  In addition, it will make grilling or broiling go much more smoothly.  Pressed tofu holds it’s shape.  It takes about 30 minutes to press tofu, but it makes a big difference in the success of this dish.  I highly recommend using extra firm tofu, because it will do a better job holding up, especially on the grill.

Finally, the skewers make a great appetizer or main course.  Serve over a pilaf, like Spinach Cannellini Bean Orzo, and you’ve got a complete hearty meal.

Lemon Garlic Herb Tofu Skewers

1 14 ounce package of extra firm tofu, pressed 

2 Tbsp lemon zest (see note above)

4 garlic cloves

¼ cup flat leaf parsley

¼ cup fresh chives

¼ cup fresh dill weed

½-1 jalapeño (if sensitive to heat, remove the seeds)

¼ cup lemon juice

2 Tbsp olive oil

Salt, to taste

Black pepper, to taste

1. Add everything EXCEPT the tofu to a blender or food processor.  Blend until smooth.  

2. Slice tofu into cubes that are large enough to skewer.  In a sealable container, pour a few Tbsp of the marinade and spread across the bottom.  Layer the tofu cubes over the top of the marinade.  Pour the remainder of the marinade over the top of the cubes and spread it evenly.  Seal the lid on the container and refrigerate for 3 hours or overnight, if time allows.

3. Once the tofu is done marinading, add it to skewers and grill for 2-3 minutes on each side.  If you do not have access to a grill, move your oven wrack to the top spot, set the oven to BROIL on HIGH, and broil for 2-3 minutes on each side.  Keep a close eye on it to make sure it does not burn.  Once it’s done cooking, serve over a pilaf, like Spinach Cannellini Bean Orzo.

One Comment Add yours

  1. Alex says:

    I tried making the marinade in a Vitamix and maybe it was just because there wasn’t enough liquid/material to blend, but I have a feeling the food processor would have been a lot more useful at chopping it up. I’m excited to see how it tastes!

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