Gluten-Free Grilled Bruschetta Skewers

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

Fire up the grill! These Gluten-Free Grilled Bruschetta Skewers featuring Bread SRSLY Sourdough, marinated tofu "feta", cashew pesto, and cherry tomatoes will satisfy every guest at your next backyard BBQ.

Recipe created by Katie Mathews // @farelyrooted



Gluten-Free, Vegan

Serves: 4 



1 loaf Bread SRSLY Seeded Gluten-Free Sourdough or Classic Gluten-Free Sourdough, sliced into 1 ½  in cubes

1 pint cherry tomatoes

1 TB extra virgin olive oil

Pinch of sea salt

1 batch Marinated Tofu Feta (see below)

1 batch Cashew Pesto (see below)


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 raw cashews)



  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.