1. Soak the skewers in water for at least 30 minutes.
2. Cut the tofu into large chunks and place 4-5 pieces onto each skewer.
3. Place the almonds, garlic, basil, parsley and lemon zest/juice in a food processor and pulse until finely ground. Transfer to a mixing bowl and stir in olive oil. Season with salt, pepper and crushed red pepper flakes.
4. Drizzle half of the pesto over the tofu skewers. Preheat grill to medium-high; grill the skewers for 3-4 minutes per side, or until grill marks form.
5. Transfer the skewers to a serving platter and spoon the remaining pesto over.
Grilled Tofu Kabobs with Spicy Basil Pesto
Serves 4-6
All you need:
Wooden skewers
24 oz. super extra firm tofu, drained and pressed dry
Pesto
1/4 cup whole almonds
2 garlic cloves, chopped
1 1/2 cups fresh basil leaves
1/4 cup flat-leaf parsley
Zest and juice of 1 lemon
1/2 cup olive oil
Salt and pepper, to taste
Crushed red pepper flakes, to taste
All you do:
1. Soak the skewers in water for at least 30 minutes.
2. Cut the tofu into large chunks and place 4-5 pieces onto each skewer.
3. Place the almonds, garlic, basil, parsley and lemon zest/juice in a food processor and pulse until finely ground. Transfer to a mixing bowl and stir in olive oil. Season with salt, pepper and crushed red pepper flakes.
4. Drizzle half of the pesto over the tofu skewers. Preheat grill to medium-high; grill the skewers for 3-4 minutes per side, or until grill marks form.
5. Transfer the skewers to a serving platter and spoon the remaining pesto over.