Grilled Tofu with Summer Vegetables

• 16 ounces chinese tofu firm, cubed
• 3/4 cup teriyaki sauce
• 12 large mushrooms halved
• 1 each sweet red bell peppers cut into one inch pieces
• 1 each green bell peppers cut into 1 inch pieces
• 1 large white onion cut into 1 inch pieces
• 12 each skewers made of bamboo, soaked in water for 1 hour
• 2 tablespoons canola oil or sunflower oil
• 2 cups barbecue sauce

1. Combine tofu and teriyaki sauce in sealed plastic bag.
2. Freeze overnight and thaw next day.
3. Turn bag once or twice during thawing process.
4. Reserve marinade.
5. Place tofu, peppers, onion, and mushrooms on skewers, alternating the order, beginning and ending with tofu.
6. Combine oil with reserved marinade and brush on the tofu and vegetables.
7. Place on a grill and brown on all sides, brush on BBQ sauce and grill a while longer.

firm, teriyaki sauce, mushrooms, sweet red bell peppers, green bell peppers, white onion, water, canola oil, barbecue sauce

Taken from recipeland.com/recipe/v/grilled-tofu-summer-vegetables-32976 (may not work)