Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 1 block (14-16 ounces) extra-firm tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 3 minced cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper to create a fragrant marinade.

3. 3

   Add the cubed tofu, 1 medium red bell pepper cut into 1-inch pieces, 1 medium yellow bell pepper cut into 1-inch pieces, 1 medium red onion cut into 1-inch pieces, 1 medium zucchini cut into 1/2-inch thick rounds, and 1 cup cherry tomatoes to the marinade, tossing gently to ensure all ingredients are well coated, then let them marinate in the refrigerator for at least 30 minutes.

4. 4

   Preheat a grill or fire pit to medium-high heat, then carefully thread the marinated tofu and vegetables onto 8-10 wooden or metal skewers, alternating the ingredients for visual appeal.

5. 5

   Place the assembled skewers directly on the hot grill grates or over the fire, turning them every 3-4 minutes and basting occasionally with 2 tablespoons of reserved extra virgin olive oil, allowing them to cook for a total of 12-15 minutes or until the vegetables are tender-crisp and the tofu is golden with slight char marks.

6. 6

   Remove the fire-roasted skewers from the heat and arrange them on a platter for immediate serving, optionally garnished with fresh chopped parsley or an extra squeeze of lemon.