Tofu Bruschetta Skewers (Gluten-Free, Vegan)

Gluten-Free Grilled Bruschetta Skewers with Tofu Feta and Cashew Pesto

Fire up the grill! These tofu bruschetta skewers feature Bread SRSLY Sourdough, marinated tofu "mozzarella", cashew pesto, and cherry tomatoes. This vegan and gluten-free recipe will satisfy every guest at your next backyard BBQ.

 

Marinated Tofu "Mozzarella"

Tofu is a good, wholesome substitute for mozzarella in a caprese recipe. Tofu has a bouncy texture and gentle flavor, similar to mozzarella. 

Make these tofu cubes by first drying and patting out the moisture. To do this, wrap in paper towel and set a heavy plate on top.

Then, make the savory marinade. Let marinate for at least one hour to allow it to soak in the flavor.

Toast on the grill for a couple minutes each side!

 

Gluten-Free Sourdough Bread Cubes

Slice Bread SRSLY Seeded Gluten-Free Sourdough into cubes and toast on the grill. 

This gluten-free bread is a sourdough, which has much more flavor and natural bread texture than other commercially bought gluten-free breads. Using a flavorful bread that can maintain an integral structure in one-inch cubes is very important for this recipe. 

 

Making the Cashew Pesto

Our cashew pesto uses cashew butter garlic, Italian herbs, and bright flavors. It is the creamy addition that will really elevate an otherwise simple appetizer.

All you will do is blend all the ingredients in a food processor. We simplify this recipe by using cashew butter rather than soaked cashews, but soaked cashews are definitely an okay substitute. 

 

Gluten-Free, Vegan
Makes 12-16 skewers
Recipe created by Katie Mathews // @farelyrooted

 

INGREDIENTS

Marinated Tofu Feta

  • 1 block extra firm tofu, cut into 1 ½ in cubes
  • 1/3 cup apple cider vinegar
  • 1/3 cup filtered water
  • 1/3 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 TB dried basil
  • 2 garlic cloves, minced

Cashew Pesto

  • 2 cups packed fresh basil
  • 2 cups packed fresh parsley
  • 8-10 small mint leaves
  • 3 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • Zest and juice of 1/2 large lemon
  • 1/2 cup creamy cashew butter (or soaked raw cashews)

  

DIRECTIONS

  1. To make tofu feta, first press tofu cubes by lining cubes in a single layer between two clean kitchen towels or paper towels with one or two cookbooks or weight of choice on top. This will press out extra water from the brine it was soaking in. Press for at least 30 minutes before moving on to step 2.
  2. In a medium bowl, combine remaining tofu feta ingredients and whisk until combined. Add pressed tofu cubes to the bowl and gently stir to coat the tofu with the marinade. Place the bowl in the fridge and let the tofu marinate for at least one hour so it can absorb all of the flavors.
  3. To make cashew pesto, add all pesto ingredients to a food processor and process until smooth, scraping the sides as needed. Transfer to a small bowl for serving.
  4. To a large bowl, add cubed sourdough and cherry tomatoes. Drizzle with olive oil and pinch of sea salt, and gently toss to coat.
  5. Prepare the skewers. Heat your outdoor grill (or use a grill pan on the stove for indoor grilling) to medium-high heat, about 400-500 degrees on the grill thermometer. While the grill heats up, load 6-inch bamboo skewers with sourdough cubes, tomatoes, and tofu feta cubes in whatever arrangement you prefer!
  6. Place skewers on the grill and grill for 5-7 minutes, turning frequently to ensure even browning, until the sides are slightly charred and the tomatoes are softened.
  7. Serve skewers on a platter with cashew pesto for dipping! Perfect for entertaining on those warm summer nights.

 

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