Name: Grilled Mediterranean Tofu & Chickpea Skewers with Herby Lemon Quinoa
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 16 oz extra-firm tofu, pressed and cut into 1.5-inch cubes; 1 (15-oz) can chickpeas, drained and rinsed; 2 medium zucchini, cut into thick rounds; 1 red bell pepper, cut into 1.5-inch pieces; 1 small red onion, cut into chunks; 2 tbsp olive oil, plus extra for grill; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp salt, plus more to taste; 1/4 tsp black pepper; 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 1/2 cup flat-leaf parsley, finely chopped; 2 tbsp fresh mint, finely chopped; Zest of 1 lemon; Juice of 1 lemon; 1 tbsp red wine vinegar; 1 tbsp capers, drained (optional); 4 lemon wedges (for serving)

Grilled Mediterranean Tofu & Chickpea Skewers with Herby Lemon Quinoa

CookwithNewsletter

This vibrant, high-protein summer dinner brings the sun-drenched flavors of the Mediterranean right to your grill. Tofu and chickpeas are marinated with smoked paprika and cumin, then charred alongside juicy zucchini and peppers for irresistible flavor and texture. Paired with an herby, lemony quinoa, this meal is light, quick, and totally satisfying—perfect for a laid-back California evening. The skewers offer a fun, interactive way to eat, and every bite is a celebration of freshness and freedom. Enjoy it with your favorite cold drink and a sunset view.

Ingredients

Instructions

Preheat your grill to medium-high. Lightly oil the grates.
In a large bowl, combine tofu cubes and chickpeas. Add olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Gently toss until well coated.
Thread tofu cubes, chickpeas, zucchini rounds, bell pepper, and red onion alternately onto skewers. (If using wooden skewers, soak them in water for 10 minutes first.)
Grill skewers for 10-12 minutes, turning every 2-3 minutes, until vegetables are tender and grill-marked, and tofu is golden at the edges.
Meanwhile, place rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then cover and simmer for 12 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
In a bowl, combine parsley, mint, lemon zest, lemon juice, red wine vinegar, and capers. Stir into the cooked quinoa. Season with extra salt to taste.
Serve skewers over herby lemon quinoa, with lemon wedges on the side.