Tofu Skewers With Walnut Pesto
Tofu Skewers With Walnut Pesto
Get this quick and easy tofu skewer recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • Walnut Pesto:
  • 1 cup walnut pieces
  • 1 cup fresh Thai basil loosely packed
  • ½ cup parsley, loosely packed
  • ¾ teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon finely minced ginger
  • Zest and juice of 1 orange
  • ⅓ cup olive oil
  • Tofu Skewers:
  • 1 pkg firm tofu, cut into 12 lengths
  • Wooden skewers, soaked
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 egg white
  • ⅓ cup sesame seeds.
  1. Lightly toast walnut pieces in a saute pan. Toss until browned slightly, about 5 minutes. Cool
  2. Pulse walnut pieces in a food processor with Thai basil, parsley and salt
  3. Add garlic, ginger, orange zest and juice, and pulse again
  4. Add olive oil in a thin stream while running processor. Chill but pull out of fridge an hour before serving
  5. Skewer each length of tofu with a soaked skewer
  6. In a flat dish whisk garlic, soy and rice vinegar. Swirl tofu skewers to coat, then cover and chill for 1 to 6 hours
  7. Preheat oven to 400 °F and line a baking tray with parchment paper
  8. Whisk egg white until foamy. Pat excess marinade off tofu skewers and brush with egg white
  9. Sprinkle with sesame seeds and place on prepared tray. Bake for 5 minutes, then turn skewers over and bake 5 minutes more
  10. Serve skewers warm or at room temperature with Walnut Pesto

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