Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Tofu and Mushroom Chimichurri Skewers

Tofu & Mushroom Chimichurri Skewers

Tofu & Mushroom Chimichurri Skewers


  • 1 pound tofu, pressed and cubed
  • 1 pound cremini mushrooms, halved
  • 1 bunch fresh Italian parsley
  • 1/4 cup fresh oregano leaves
  • 2 cloves garlic
  • 1 lemon, juiced
  • 1 teaspoon hot pepper flakes
  • 1/4 cup olive oil
  • salt and fresh ground pepper to taste


  1. Place tofu and mushrooms in a large food storage container. 
  2. Combine parsley, oregano, garlic, lemon juice, and hot pepper flakes in a food processor or blender. Combine and drizzle with olive oil until the chimichurri mixture is smooth. Season with salt and pepper to taste.
  3. Pour chimichurri mixture over the prepared vegetables and allow to marinate, refrigerated, over night.
  4. Prepare grill to medium high heat.
  5. Skewer  tofu and mushrooms. Place on grill and rotate occasionally to avoid burning. Brush with remaining chuimichurri to keep moist. Remove from gill and serve when mushrooms are tender.

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