1 block (14 oz/400 g) extra-firm tofu
2 - 3 tbsp Oh Canada Dry Glaze
1 tbsp olive oil
1 tbsp maple syrup
1 tsp light soy sauce
2 tbsp lemon juice
1 medium green zucchini, cut into 8 rounds
8 cherry tomatoes
lightly oiled bamboo skewers, pre-soaked in water to prevent scorching
- Cut tofu into 1" blocks. Drain well on paper towels.
- Combine first 7 ingredients in a bowl, or large zip lock bag, ensuring that the tofu is well coated, and let marinate for 10 minutes. Thread tofu and vegetables snuggly onto bamboo skewers, alternating with a cherry tomato and a piece of zucchini. Preheat grill to medium, and lightly brush with oil to prevent sticking.
- Grill tofu kebabs, over medium-low heat, for about 5 minutes turning once or twice, and brushing with remaining glaze.