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1
Drain the tofu, carefully squeezing out excess water, and pat dry with paper towels.
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2
Cut tofu into one-inch squares.
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3
Set aside.
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4
Cut eggplant lengthwise in half, then cut each half into approximately three strips.
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5
Cut strips crosswise into one-inch cubes.
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6
Slice zucchini into half-inch thick slices.
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7
Cut red pepper in half, removing stem and seeds, and cut each half into one-inch squares.
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8
Wipe mushrooms clean with a moist paper towel and remove stems.
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9
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.
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10
Continue in this way until all skewers are full.
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11
Make the marinade by putting all ingredients in a blender, and blend on high speed for about one minute until mixed.
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12
Alternatively, put all ingredients in a glass jar, cover tightly with the lid and shake well until mixed.
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13
Lay the kebabs in a long, shallow baking pan or on a non-metal tray, making sure they lie flat.
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14
Evenly pour the marinade over the kebabs, turning them once so that the tofu and vegetables are coated.
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15
Refrigerate the kebabs for three to eight hours, occasionally spooning the marinade over them.
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16
Broil or grill the kebabs at 450 F for 15-20 minutes, or on the grill, until the vegetables are browned.
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17
Suggestions This meal can be served over cooked, brown rice.
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18
Amounts can easily be doubled to make four servings.
