For the skewers:
1 package extra firm tofu
20 cherry tomatoes
10 bamboo skewers

For the sauce:
1 clove garlic
1 large shallot
½ bundle Italian parsley
½ bundle cilantro
2 Tbs. red wine vinegar
½ Tbs. kosher salt
½ tsp. freshly grounded black pepper
¼ tsp. red pepper flake
1½ Tbs. extra virgin olive oil


Wrap tofu with paper towel and place on plate. Put it in microwave for about a minute to remove excess moisture. In a food processor put garlic, shallot and give it a quick whirl. To it add Italian parsley, cilantro and give it another whirl. In a bowl place chopped herbs and add vinegar, salt, black pepper, red flake and extra virgin olive oil. Mix them together.

Cut tofu in cubes in the same size as tomatoes. Place two tofu cubes and two tomatoes alternately on skewers. Brush tofu with the sauce and grill for 3 to 4 minutes on each side. Brush a couple more times until grill mark is shown. Brush tofu again before serving.


Yields 10 skewers


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