Herb-Marinated Tofu Skewers With Baby Spinach and Blood Orange Salad

5.0 (1 reviews)

For the Salad:
5 blood oranges
Juice of 2 lemons
2/3 cup extra virgin olive oil
1 lb. fresh baby spinach
2 tsp. freshly chopped tarragon
Pinch of sea salt
Cracked black pepper, to taste

• Peel the oranges and remove the segments over a bowl to catch any juice. Set the segments aside.
• Add the lemon juice and the olive oil to the bowl.
• In a separate bowl, combine the spinach and tarragon. Drizzle with the citrus juice-olive oil mixture until just wet.
• Sprinkle the salt and pepper on top and stir well.
• Add the reserved orange segments.

For the Skewers:
1 1/2 lbs. extra-firm tofu
2 large onions, cut into 3/4-inch dice
3 yellow peppers, seeded and cut into 3/4-inch dice
1 1/2 lbs. whole cherry tomatoes
1 lb. whole crimini mushrooms
10 citrus-rosemary skewers
1 lemon, cut in half
1/2 cup olive oil
1 Tbsp. freshly chopped garlic
1 Tbsp. freshly chopped basil
1 Tbsp. freshly chopped tarragon
2 tsp. freshly chopped thyme
2 tsp. salt
1 tsp. black pepper

• Thread the tofu and the vegetables on the skewers.
• Juice the lemon into a bowl and add the spent halves along with the oil, garlic, herbs, salt, and pepper.
• Pour over the skewers and marinate for 4 hours.
• Remove the skewers and grill for 3 to 5 minutes on each side, or until the vegetables are cooked. Serve immediately over the salad.

Makes 10 skewers with salad

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind