Cookwith - Grilled Lemon-Herb Tofu & Summer Veggie Skewers with Garlicky White Bean Purée

Ingredients

• 2 blocks (16 oz) extra-firm tofu, pressed and cut into large cubes
• 2 large zucchini, sliced into 1/2-inch thick rounds
• 2 red bell peppers, cut into 2-inch pieces
• 1 large red onion, cut into 2-inch wedges
• 1/4 cup olive oil
• 2 lemons, zested and juiced (divided)
• 4 garlic cloves, minced (divided)
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• Black pepper, to taste
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1/4 cup vegetable broth (or water)
• 1 tbsp white wine vinegar or additional lemon juice
• Fresh parsley or basil, for garnish