1red bell pepperdeseeded and cut into large dice (about 1 inch)
1zucchinicut into 1 inch pieces half circles
½red onioncut into large dice (about 1 inch)
16cocktail potatoesboiled (about 2 cups)
Salt and pepper to taste
12wood or metal skewers
Creamy avocado sauce
Salt and pepper to taste
Press the tofu and soak the skewers
Unwrap the tofu and rinse off with fresh water. Wrap in cheesecloth or a clean dish towel and place on a plate or tray with a heavy object such as a book or skillet on top for 20 minutes.
If cooking outside on a grill, soak the wood skewers in water for about 30 minutes before adding the tofu and veggies.
Marinating the tofu
Combine all the ingredients for the marinade in a blender or food processor. Pulse or blend until smooth.
When the tofu is ready, slice it into ½ inch thick pieces and then into 1 inch pieces.
Place in a container and cover with the marinade. Allow it to sit for 20 minutes, turning over halfway through the time so that both sides can absorb the marinade.
Make the avocado sauce
Combine all the ingredients in a food processor and pulse to chop all the veggies. It should be thick and slightly chunky.
Assemble the skewers
Place the vegetables for the skewers in a bowl, drizzle with 1 tablespoon olive oil and toss to coat the veggies. Thread the skewers alternating vegetables and tofu. Place on a baking sheet or plate while you finish making the skewers and until you are ready to cook. Drizzle the remaining marinade over the skewers and add a bit of salt and pepper to taste.
Cook on grill or grill pan
Heat up an outside grill or indoor grill pan. When hot, add the skewers and cook on all sides until vegetables are cooked and tofu is heated through about 15-20 minutes.
Serve up the skewers when ready with the creamy avocado sauce.
Cook in the oven
Preheat the oven to 425° F. When hot, place the sheet pan with skewers in the oven. Cook for 15 minutes, remove and turn over the skewers. Replace in the oven and cook for an additional 10 minutes.
Tips for BEST Results:When cutting the zucchini and tofu into similar sized pieces aim for about 1 inch pieces. The onion and peppers are best cut into about 1 inch diced pieces. The uniformity helps the tofu skewers cook more evenly, but they also look better when all the pieces are similar in size.Boil the potatoes in advance until cooked but not overly soft. They will cook a little more on the skewers and then get slightly more tender while they heat up.Marinate the tofu in advance (overnight or throughout the day) if at all possible so the tofu really has time to soak up the marinade.Use extra firm tofu for making this tofu skewers. Other textures of tofu are likely to be too soft and may fall off or break from the skewers.For a chunky avocado sauce, don't over process the avocado in food processor. Simply pulse a few times to get it to a slightly creamy while chunky consistency. The chunky sauce pairs great with the tofu skewers.Don't make the avocado sauce in a blender unless you want a super creamy sauce. If you don't have a food processor and want a chunkier consistency, you can mash the avocado well with a fork and make sure your onions and cilantro are diced up into small pieces.