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1
Drain tofu from water, and press between two cutting boards weighed down with cans or something else heavy for about 30 minutes.
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2
Slice your tofu into 12 cubes.
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3
Smash garlic . Place in a 1 quart zip loc bag along with the rest of your ingredients. Add tofu cubes and gently shake to fully coat the tofu in the marinade.
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4
Allow to marinate in the refrigerator for at least 3 hours, but up to 12 hours. Make sure to turn the bag occasionally, so the marinade absorbs evenly.
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5
Combine parmesan cheese, garlic, basil, walnuts and olive oil in a food processor. Blend until well combined and taste. Add salt to taste if needed.
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6
Preheat a gas or charcoal grill to medium high. Oil the grates .
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7
Prepare your skewers. Alternating cherry tomatoes and tofu cubes, thread 3 cherry tomatoes and 2 tofu pieces per skewer. Reserve the extra tofu marinade for brushing.
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8
Grill the skewers over medium high heat for about 8 minutes, turning halfway through. If your tofu is sticking, give it a minute, as it usually releases once it is fully cooked.
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9
While the tofu is grilling, or right afterwards if you don't have room, grill the bread for about 3 minutes on each side.
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10
Wrap a mozzarella ball in a basil leaf, and thread onto each end of the skewers.
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11
Put the grilled bread on a large plate, and pile the skewers on top. Drizzle with the pesto sauce and balsamic vinegar, and sprinkle with coarse salt.
