Tangy Maple Veggie and Tofu Skewers

Tangy Maple Tofu and Veggie Skewers

Serves 4 

½ cup tamari or soy sauce

2 Tablespoons pure maple syrup

2 Tablespoons apple cider vinegar

2 teaspoons siracha

1 (16-ounce) package extra-firm tofu, cut into 1-inch cubes

1 red bell pepper, seeded and cut into strip or 1 -inch pieces

1 red onion, cut in half then in half again to create quarters; repeat if you want smaller

1 cup white mushrooms, sliced onto 1-inch pieces

1 medium zucchini, sliced into 1-inch pieces

Wrap the block of tofu in a clean towel then put it on a large plate. Put something heavy such as a skillet or heavy pot on top to weigh it down and leave for 30 min. This removes water from the tofu.

Whisk together the first four ingredients in a bowl.

Put the tofu cubes in the bowl and mix until the marinade has coated both sides.

Place in the refrigerator to marinate for 15 minutes, stir once or twice

 Preheat a grill to between 400 degrees and 450 degrees.

 Assemble the skewers, alternating between the vegetables and the tofu.

 Grill the skewers for 5 minutes on each side, until slightly browned.

Alternately, sauté the skewers in a skillet over medium heat, with a tablespoon of water or as needed, until browned on each side.

 Serve immediately.

Note: Try other veggies. You are looking for a rainbow of color! Tofu is not for you? Substitute beef or chicken