Cut the tofu into large cubes.
Cut the zucchini into large chunks that will fit onto the skewer.
Cut a bell pepper into chunks, I like to use a yellow pepper if possible to add extra color to this tofu kebab.
Assemble the kebabs by threading tofu, peppers, zucchini, cherry tomatoes and mushrooms onto the skewers. (If using wooden skewers, soak them in water for 10 to 30 minutes before using.)
Place the finished kebabs in a large, flat plastic ceramic or glass container.
Cover them with Olive oil and balsamic vinegar. Marinate the tofu kebabs for 4 hours or overnight. When you are ready to cook them, pour off any extra marinade.
Since there is no meat in this recipe, the extra marinade is safe to be reused as a salad dressing.
Grill the tofu kebabs on the barbecue or broil them in the oven, about 5 minutes per side.
Makes 6 large kebabs.
Now serve your tasty tofu kebabs recipe.