Grilled Tofu and Tomato Skewers
with pesto / mushrooms / grilled polenta
Homemade pesto (a community favorite) makes a delicious topping for this easy, breezy summer dinner. No skewers? No problem! You can cook everything on a grill-safe pan if you like.
Smarts: The key to grilling polenta is to keep the grill surface nice and hot, brush the slices with oil, and try not to flip them too early. They should release easily when ready.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Pine nuts - 2 Tbsp (sub walnuts or pecans)
- Garlic - 1 clove , peeled
- Cheese, parmesan (opt) - 1 oz , cut into large pieces
- Basil leaves, fresh - 1 1/2 oz
- Lemon juice - 2 tsp
- Oil, olive - 3 Tbsp
- Tofu, extra-firm - 16 oz , sliced into 1" / 2.5 cm cubes (vacuum-packed preferable)
- Mushrooms, any button - 16 oz , tough stems removed and halved if large
- Polenta, prepared (18 oz / 510 g) - 1 tube , sliced into 1/2" / 1.3 cm rounds
- Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
- Skewers, bamboo or metal - 4-8
- Garlic powder - 3/4 tsp
- Tomatoes, cherry or grape - 1 cup
- Lemon juice - 1 Tbsp
Choose Cooking Method
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.5 cm cubes. (Can be done 1 day ahead)
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Make pesto - (Double if making Wednesday’s meal.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, parmesan cheese (if using), basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
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Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
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Polenta - Prep as directed. Brush polenta slices on both sides with first portion of cooking oil.
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Soak skewers - If using wood or bamboo skewers, soak them in water for 10-20 minutes before cooking.
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Assemble skewers - (Get grill heating before proceeding with this step.) Toss tofu with garlic powder and some salt and pepper. Alternate threading tofu cubes and tomatoes onto skewers. Drizzle with second portion of cooking oil.
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Make
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Heat grill to 450F / 232C degrees. Clean the grates and brush with some cooking oil. Place a grill pan over one side of the grill for the mushrooms.
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Toss mushrooms with third portion of cooking oil and season with some salt and pepper.
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Spread mushrooms out on the grill pan and sear, stirring occasionally, until deeply browned and tender, ~12 to 15 minutes.
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While mushrooms cook, lay polenta slices on the grill and sear until golden brown, then carefully flip and continue cooking until golden on both sides and heated through, ~5 to 6 minutes per side.
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When mushrooms and polenta are nearly done, place tofu and tomato skewers on the grill and sear until tofu is golden brown and tomatoes are charred, turning the skewers to evenly brown all sides -~3 to 5 minutes. Remove from the grill and sprinkle with lemon juice (portion for skewers).
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If pesto was made ahead, give it a stir (remember to reserve half for Wednesday’s meal).
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Serve tofu skewers with mushrooms and polenta slices on the side and pesto to spoon over everything. Enjoy!
Prep
-
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.5 cm cubes. (Can be done 1 day ahead)
-
Make pesto - (Double if making Wednesday’s meal.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, parmesan cheese (if using), basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
-
Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
-
Polenta - Prep as directed. Brush polenta slices on both sides with first portion of cooking oil.
-
Soak skewers - If using wood or bamboo skewers, soak them in water for 10-20 minutes before cooking.
-
Assemble skewers - (Get oven heating before proceeding with this step.) Toss tofu with garlic powder and some salt and pepper. Alternate threading tofu cubes and tomatoes onto skewers. Drizzle with second portion of cooking oil.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C degrees.
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Toss mushrooms with third portion of cooking oil and season with some salt and pepper.
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Spread mushrooms out on a baking sheet and roast until golden brown and tender, 12 to 15 minutes.
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While mushrooms roast, heat a large nonstick skillet or grill pan over medium-high heat. Add polenta to heated skillet and sear on both sides until golden brown and crispy, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and return pan to heat.
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Add tofu and tomato skewers to heated pan. Sear until tofu is golden brown and tomatoes are soft and slightly charred, turning the skewers to evenly brown all sides -~3 to 5 minutes. Remove from heat and sprinkle with lemon juice (portion for skewers).
-
If pesto was made ahead, give it a stir (remember to reserve half for Wednesday’s meal).
-
Serve tofu skewers with mushrooms and polenta slices on the side and pesto to spoon over everything. Enjoy!
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