Cut the tofu into 18 cubes. Cut it into ½ inch thick slices to get 3 rectangles. Then cut into 6 pieces. This will ensure the tofu is not too thin and good for skewering.

Chop the bell pepper into medium size chunks and the zucchini into ½ inch thick slices.

Then begin to add the tofu, pepper, and zucchini onto 6 skewers. 3 pieces of tofu per skewer with about 3 to 5 pieces of each vegetable, depending on how many pieces you cut.

Once all 6 skewers have been made use a silicone brush to brush on about ¼ cup (60g) of the vegan pesto onto the skewers. Make sure to get all sides. **If you are going to use a smaller, indoor grill, or bake lightly spray the skewers with cooking spray. If you are going to use an actual grill be sure to rub it with oil before place the skewers on there.

Set the Ninja Foodi Grill to cook on medium for 12 minutes. Once warm add the skewers. **If using a George Foreman grill cook for about 9-12 minutes. If baking bake at 400F (204C) for 15-20 minutes. To use a standard grill, grill it over medium heat for about 5 minutes per side, being sure to rotate.

Meanwhile, prepare the quinoa by adding ½ cup of dry quinoa to a medium sauce pan with 1 cup of water. Bring to boil over high heat, then when boiling reduce to a simmer and cover with a lid for 15 minutes or until quinoa is translucent.

Once the quinoa is done, add 3 tablespoons of the pesto to the quinoa.

Divide the quinoa amongst two dishes and add 3 skewers to each dish. Top with fresh basil, flakey salt, and a drizzle of pesto if desired.