Name: Grilled Lemon-Herb Tofu & Summer Vegetable Skewers with White Bean Chimichurri
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 (16 oz) blocks extra-firm tofu, pressed and cut into 1.5-inch cubes; 2 large zucchini, cut into thick half-moons; 2 red bell peppers, cut into 1.5-inch pieces; 1 red onion, cut into wedges; 1 pint cherry tomatoes; 1/3 cup olive oil, divided; 2 lemons (zest and juice); 1 tbsp maple syrup; 2 tsp smoked paprika; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1/2 cup flat-leaf parsley, finely chopped; 3 tbsp fresh oregano, finely chopped; 2 cloves garlic, finely minced; 1 (15 oz) can cannellini beans, drained and rinsed; 1/4 cup red wine vinegar; Pinch red chili flakes (optional)

Grilled Lemon-Herb Tofu & Summer Vegetable Skewers with White Bean Chimichurri

CookwithNewsletter

This recipe encapsulates the spirit of a California summer Friday: bright flavors, minimal fuss, and a grill session that feels like a celebration. Marinated tofu grills up golden alongside a parade of colorful summer vegetables, all finished with a protein-packed white bean chimichurri that bridges lemony brightness, fresh herbs, and creamy beans. With every bite, you get smoky, tangy, and herbaceous notes—perfect for pairing with a cold drink on the deck. Ready in just 30 minutes, this dish brings together the best of sunshine, ease, and plant-powered fuel for your weekend kickoff.

Ingredients

Instructions

Preheat your grill to medium-high heat (about 400°F).
In a large bowl, whisk together 3 tbsp olive oil, zest and juice of 1 lemon, maple syrup, smoked paprika, 1 tsp salt, and black pepper. Add tofu cubes and toss gently to coat. Let marinate while prepping veggies.
Thread tofu, zucchini, bell pepper, red onion, and cherry tomatoes onto metal or soaked wooden skewers, alternating for color and variety. Brush veggies lightly with 1 tbsp olive oil and season with remaining 1/2 tsp salt.
Grill skewers for 5-6 minutes per side, turning until tofu is golden and veggies are charred and tender.
While skewers grill, make the white bean chimichurri: In a food processor, combine parsley, oregano, garlic, cannellini beans, remaining olive oil, red wine vinegar, zest and juice of 1 lemon, and chili flakes if using. Pulse until thick but spoonable. Taste and adjust seasoning.
Serve skewers hot off the grill with a generous spoonful of white bean chimichurri on top.