These healthy and hearty tofu and vegetable kabobs are easy to make and have tons of flavors.

Arrange the cut vegetables and tofu in a shallow pan, preferably in a single layer.

Whisk soy sauce, rice vinegar, garlic, sweet chili sauce, olive oil, lime zest, salt, and black pepper in a bowl.

Pour mixture over vegetables and tofu.

Thread vegetables onto wooden or metal skewers, alternating colors.

Ingredients:

• 1/4 cup soy sauce (for Gluten-Free style use Tamari Gluten Free Soy Sauce)
•  3 Tbs. rice vinegar
• 3 garlic cloves, minced
• 2 tbs. sweet chili sauce
•  2 tbs. olive oil
• 2 tsp. grated lime zest
•  salt & pepper to taste
• 1 package (14 ounces) firm or extra-firm tofu
• 1/2 red pepper cut into 1-inch slices
• 1/2 yellow pepper cut into 1-inch pieces
• 1 medium onion, cut into wedges
•  2 medium zucchini cut into 1-inch pieces
• 16 small fresh shiitake mushroom caps
•  8 12-inch-long wooden skewers or metal skewer

Directions:

1- Remove tofu from package and wrap in several layers of paper towels. Firmly press and allow it to sit for about 10 minutes. Once the excess water has been removed from the tofu, cut it into 1-inch cubes and pat dry again.*

2- Arrange the cut vegetables and tofu in a shallow pan, preferably in a single layer.

3- Whisk soy sauce, rice vinegar, garlic, sweet chili sauce, olive oil, lime zest, salt, and black pepper in a bowl; pour mixture over vegetables and tofu. Cover and refrigerate for at least one hour; overnight is better.

4- Preheat grill or broiler.

5- Remove vegetables from the marinade. Reserve marinade to brush vegetables as they cook.

6- Thread vegetables onto wooden or metal skewers, alternating colors. If you use wooden ones, soak them in water for 30 minutes before using to keep them from burning.

7- Cook skewers on preheated grill or broil 4 in. from the heat, turning once for 6-7 minutes on each side. Cover the grill for a minute or two and brushing occasionally with reserved marinade until veggies are cooked and tofu is lightly browned.

8- Heat up any remaining sauce and serve alongside the kabobs with couscous, quinoa or brown rice.

* Pressing and draining tofu before marinating it gives it a chewy texture that goes well with this marinate.

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