Preparation:
Press the tofu to remove some of its moisture: Place on a cutting board or baking sheet and cover with a second cutting board or baking sheet. Put 2 or 3 heavy items (like cans of beans) on top of this and let it stand at least 30 minutes.
In the meantime, toast the oregano in a large, dry skillet over medium-low heat for 2 to 3 minutes. Add the remaining marinade ingredients and stir to mix. Remove from heat. Cut the pressed tofu into 1-inch cubes and add to the marinade. Allow the tofu to marinate for at least 1 hour, occasionally turning it gently.
Cut the onion into 1-inch chunks. Seed the peppers and cut them into large pieces. Clean the mushrooms. Slice the eggplant and zucchini into 1/2-inch-long pieces.
Place an assortment of vegetables and marinated tofu onto each skewer, and grill under a broiler or over coals, turning every few minutes to expose all sides to the heat. Cook 5 to 10 minutes, until vegetables are lightly browned and everything is hot. |
