Roasted Balsamic Tofu and Farm Vegetables on Rosemary Skewers

Posted by on Oct 1, 2010 in American, entrées, Recipes | One Comment

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I was up until 4 am photographing this damn thing. Enjoy!

Marinade Ingredients:

1/4 cup balsamic vinegar
1/2 cup safflower oil
3 cloves of garlic, minced
1 shallot, minced
1 sprig of thyme, chopped
1/2 tsp chopped oregano
couple pinches of sea salt and freshly ground pepper

Combine all the marinade ingredients in a small bowl. Whisk to combine and set aside.

Rosemary Skewers:

8 large stalks of rosemary, thick enough to hold weight
1 1/2 lbs extra firm tofu
1 1/2 lbs zucchini, peeled
2 large carrots, peeled
16 large cherry tomatoes
6 shallots, skins removed
14 baby onions, skins removed
Fresh sprigs of herbs, such as thyme, oregano, marjoram

Rinse and drain the tofu. Cut into 1-inch cubes, or enough pieces to have at least 2-3 per skewer. Place the tofu pieces on some paper towels, then cover with more paper towels, gently pressing down to extract water. Change the paper towels and let the tofu sit to drain further. I always try to let my tofu drain for about an hour, that way it holds more flavor from the marinade. Once the tofu is drained, place into a shallow baking dish and pour the marinade over top. Cover and place in the refrigerator for at least 2 hours to overnight. Trust me, marinating tofu overnight makes a HUGE difference in flavor.

For the rosemary skewers, remove about 2/3 of the leaves from the bottom half of the rosemary stalks. Soak the skewers in water while you are preparing your other ingredients, then remove them when ready to use. After you have removed the skewers from the water, it helps to cut the end on a diagonal so that they can pierce through the veggies a little easier. I also prefer to get some of the woody skin stuff off (that’s what she said?) by scraping lightly with a knife.

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Preheat the oven to 350 degrees F.

Ok, so the zucchini that I used happened to be a 5 pounder from Pontious Farm, a local organic farm I frequent. As a side note, looking for local farms to get your produce from is really the way to go. Its cheaper, better for the environment and a LOT tastier. Try looking for U-Pick farms so you can go pick your own shit and be one with nature. It makes for a nice weekend activity. “So many activities!”

With the veggies, you can kinda cut ‘em however you want. It all goes down the same. I chose to spend an extra hour of valuable sleeping time marinading the veggies and trying to be creative with my cutting skilllzzz. Just be sure to cut the carrots a bit thinner since they’ll take the longest to cook. Once you’ve got everything cut up how you want them, start skewering! Use the leftover marinade to brush the veggies once they’re on the skewers. Place the skewers side-by-side on a rimmed baking sheet and cook for about 45 minutes, rotating the skewers a few times during the process. You should see a little caramelization action goin’ on. Season with salt and pepper to taste.


1 Comment

  1. Venturing Vegan
    October 13, 2010

    wow! simply, wow! Who can say that vegan food is not filling when you've got a whopping plate of these puppies! Well done girls!


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