Step 1

Whisk parsley, cilantro, garlic, crushed red pepper, grapeseed oil, red wine vinegar, and salt until evenly mixed.

Step 2

If using wood skewers, soak them in water for 10 minutes before using.

Step 3

Build the skewers, alternating between the bell pepper, poblano pepper, zucchini, red onion, cherry tomatoes, and cubed tofu. (Use peppers or onion on the ends of the skewers to prevent pieces from breaking.)

Step 4

Brush half of the chimichurri sauce on both sides of the assembled skewers. Set the skewers aside to marinate for about 30 minutes. You can marinate the skewers while the grill is preheating.

Step 5

Preheat the grill to high heat.

Step 6

Once preheated, spread the skewers directly on the grill grates, cover, and cook for 10 minutes, or until grill marks appear on the bottom of the tofu and it easily releases from the grill. If the tofu is sticking to the grill grates, cook for 2 additional minutes and then check again. The skewers should be easy to flip and should not stick to the grill.

Step 7

Flip and rotate the skewers and cook for 10 additional minutes, or until the tofu and vegetables are browned on both sides. (20 minutes total cooking time.)

Step 8

Transfer the skewers back to the baking sheet or to a serving dish and brush with the remaining chimichurri sauce. Serve with additional fresh parsley and cilantro leaves if desired.