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Pat tofu dry; cut into 1-inch cubes. Mix 1 tablespoon oil, lemon zest and juice, oregano and 1/4 teaspoon each salt and pepper in a medium bowl. Stir in the tofu; marinate, stirring occasionally, for at least 10 minutes and up to 1 day.
Preheat grill to medium. (No grill? Preheat broiler to high and follow the broiler variation for Step 4.)
Meanwhile, toss tomatoes, eggplant, zucchini, bell pepper and onion with the remaining 3 tablespoons oil and 1/4 teaspoon each salt and pepper in a large bowl. Thread the vegetables and the tofu alternately onto eight 10- to 12-inch skewers. Add tomato paste to the marinade in the bowl and whisk to combine. Brush the tops of the skewers with about half of the marinade mixture.
Oil the grill rack. Grill the skewers, marinade-side up, until the vegetables and tofu are starting to brown, 3 to 5 minutes. Turn them over, brush with the remaining marinade and continue grilling until the vegetables are lightly charred, 3 to 5 minutes more. (Broiler variation: Place skewers, marinade-side up, on an oiled broiler pan or a wire rack set on a large baking sheet. Broil until starting to brown, 5 to 6 minutes; turn over, brush with the remaining marinade and broil 5 to 6 minutes more.)