Don’t you love the idea of skewered foods? They’re perfect for dinner parties, backyard barbecues, appetizers, weeknight dinners. I could go on! Unfortunately, I’ve never had skewers that I fell head over heels for. Until today! May I present to you: Lemon Pepper Tofu & Asparagus Skewers.These are just fine on their own, but if you want to make it a bigger meal, I’d suggest a side of basmati rice.
Ever had lemon pepper seasoning? It’s pretty good, but I will tell you, fresh is way better. The key to really good lemon pepper flavor is coarse fresh cracked pepper and lemon zest. Oh yeah, we’re not just using the juice. Today we are using zest, my friends. Lemon juice is important but it sits just at the edge of the cliff. The zest? Absolutely tosses it over the edge.
Are these photos making you drool? These are hands down, THE best skewers I’ve ever had. The tofu is soft but firm and the asparagus is bright and tender. Peppery, garlicky, tangy and it’s on a stick! Need I say more? You don’t even have to bother skewering this dish, but nicer weather always makes me want to make fun foods. What fun foods do you enjoy making when the weather gets warmer?
- 1 14-oz brick extra firm tofu, drained
- 1 pound thick* asparagus, ends trimmed
- Optional garnish: shredded basil
- zest and juice of 1 large lemon
- 2 cloves garlic, grated
- 2 tbsp olive oil
- 1 tbsp temari
- 1 tbsp maple syrup
- 1 tbsp water
- 2 heaping tsp fresh cracked black pepper
- ½ tsp red pepper flakes
- salt to taste
- Wrap the brick of tofu in paper towels and lay something heavy on top (like a skillet) and leave it for 15 minutes.
- Whisk all ingredients for the marinade in a medium sized container (big enough to fit all the tofu after it's been cubed).
- Cube the tofu and add it to the marinade. Marinate for at least 30 minutes or overnight.
- When the tofu has finished marinating, preheat the oven to 350F.
- Wash and cut the asparagus in about 1 & ½ inch pieces. Don't forget to trim and discard the tough ends.
- Carefully push the tofu and asparagus pieces, alternating, onto the skewers.You can add lemon slices for garnish but it's not necessary. Continue doing this until you run out of ingredients. I used medium sized skewers and ended up with about 12.
- Lay the skewers on non-stick baking sheet, or a parchment/tinfoil lined baking sheet.
- Brush the leftover marinade onto the skewers, paying special attention to the asparagus.
- Bake for 10 minutes on each side, brushing more marinade after flipping.
- Serve with shredded basil and side of rice if you desire along with any leftover marinade (optional).