12ounces extra-firm tofu, rinsed, drained and [url:1]pressed[/url]
1/4cup sliced almonds
1 large garlic clove, roughly chopped
1cup packed fresh mint
1/4cup packed fresh parsley
Grated zest of 1 lemon
1 teaspoon lemon juice
1/4cup olive oil
1/8 teaspoon red pepper flakes (can omit for less heat)
Soak the skewers in water for at least 30 minutes before using. If you are using metal skewers, you can skip this step.
Remove tofu from package and gently rinse off. Press tofu using a [url:2]tofu press[/url] or wrap in a towel/paper towel and place a heavy object on top. Let sit for at least 15 minutes until the towel is soaked.
Remove the towel and cut tofu into large chunks, big enough that they will fit on a skewer.
Make the pesto: place the almonds and garlic in a food processor and pulse until finely chopped. Add in the mint, parsley, lemon juice and zest and pulse until finely ground.
Remove the mixture from the processor and place in a bowl. Slowly whisk in the olive oil and season with salt/pepper and red pepper flakes, if using. If the mixture is too thick, loosen with 1 tablespoon of water.
Remove 1/3 of the pesto and toss to evenly coat.
Preheat a grill or grill pan to medium high. Skewer 3-4 chunks of tofu onto a skewer and place on the grill.
Grill 2-3 minutes per side, until lightly browned and grill marks appear.
Transfer cooked skewers to a platter and serve with remaining pesto.