Lemon Dill Tofu Skewers

1. Wrap the extra-firm tofu in a clean towel and press it for at least 20-30 minutes to remove excess moisture. Cut into 1-inch cubes.

2. In a large bowl, whisk together the dairy-free Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, dijon mustard, maple syrup, chopped fresh dill, Sicilian sea salt, and crushed red peppers.

3. Add the tofu cubes to the bowl and toss gently to coat. Cover and refrigerate for at least 1 hour, though 4-6 hours (or overnight) provides the best flavor depth.

4. Thread the marinated tofu onto skewers, alternating with vegetables if desired.

5. Preheat a grill or grill pan to medium-high. Lightly oil the grates and grill the skewers for 5-8 minutes per side until lightly charred and golden. Alternatively, bake at 400°F (200°C) on a parchment-lined tray for 25-30 minutes, flipping halfway through.

6. Garnish with additional fresh dill and a final pinch of Sicilian sea salt before serving.