12 Extra Firm Tofu
10 Soy Sauce
1 Low Sodium Soy Sauce
3 Olive Oil
2 Maple Syrup
2 Red Wine Vinegar
1 Lemon Juice
2 Garlic Cloves
1/2 Mustard Powder
1/4 Black Pepper
Drain the tofu, carefully squeezing out excess water, and pat dry with paper towels.
Cut tofu into one-inch squares.
Set aside. Cut eggplant lengthwise in half, then cut each half into approximately three strips.
Cut strips crosswise into one-inch cubes.
Slice zucchini into half-inch thick slices.
Cut red pepper in half, removing stem and seeds, and cut each half into one-inch squares.
Wipe mushrooms clean with a moist paper towel and remove stems.
Thread tofu and vegetables on to barbecue skewers in alternating color combinations: For example, first a piece of eggplant, then a slice of tofu, then zucchini, then red pepper, baby corn and mushrooms.,
Continue in this way until all skewers are full.
Make the marinade by putting all ingredients in a blender, and blend on high speed for about one minute until mixed.
Alternatively, put all ingredients in a glass jar, cover tightly with the lid and shake well until mixed.
Lay the kebabs in a long, shallow baking pan or on a non-metal tray, making sure they lie flat. Evenly pour the marinade over the kebabs, turning them once so that the tofu and vegetables are coated.
Refrigerate the kebabs for three to eight hours, occasionally spooning the marinade over them.,
Broil or grill the kebabs at 450 F for 15-20 minutes, or on the grill, until the vegetables are browned.
Suggestions This meal can be served over cooked, brown rice. Amounts can easily be doubled to make four servings.