Shish Kebabs

Ingredients

• 14 oz Extra-firm tofu (pressed and drained)
• 2 medium Bell peppers (any color, chopped into 1-inch pieces)
• 1 medium Zucchini (sliced into thick rounds)
• 1 medium Red onion (cut into wedges)
• 1 cup Cherry tomatoes (whole)
• 3 tbsp Olive oil (for marinade and brushing)
• 2 tbsp Soy sauce (or tamari for gluten-free)
• 1 tbsp Maple syrup (for a hint of sweetness)
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1/2 tsp Black pepper (freshly ground, to taste)
• 8 Wooden skewers (soaked in water for 30 minutes)

Instructions

1. 1

   Start by pressing your tofu to remove excess moisture. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.

2. 2

   While the tofu is pressing, chop your bell peppers, zucchini, red onion, and prepare your cherry tomatoes.

3. 3

   In a bowl, whisk together the olive oil, soy sauce, maple syrup, garlic powder, smoked paprika, and black pepper to create a marinade.

4. 4

   Cut the pressed tofu into 1-inch cubes and gently toss them in the marinade. Let it sit for about 10 minutes.

5. 5

   Now it’s time to assemble! Thread the marinated tofu and veggies onto the soaked skewers, alternating between them. Get creative with the pattern!

6. 6

   Preheat your grill or grill pan over medium-high heat. Lightly brush the kebabs with any remaining marinade.

7. 7

   Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the veggies are tender and slightly charred.

8. 8

   Once cooked, remove the skewers from the grill and let them cool slightly before serving.