Grilled Lemon Herb Tofu Kebabs on Rosemary Skewers

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Remove the leaves from the rosemary branches by holding the branch with one hand at the top (the leaves grow up toward the top) and using the other hand to push the leaves down.


  • 4 rosemary branches, rosemary leaves removed and reserved for other use
  • 1 14-ounce package organic extra-firm tofu


  1. Soak the rosemary branches in cold water to cover.
  2. Line a cookie sheet with a double layer of paper towels or a kitchen towel. Drain the tofu. Cut the block of tofu in half lengthwise, to create two thinner blocks of tofu, then cut the blocks each into thirds lengthwise and crosswise, giving you 18 cubes. Arrange the cubes in a single layer on the paper towels