Jazzy Tofu and Sweet Pepper Shish Kebab


10 metal or bamboo skewers
1 ½  blocks firm or extra firm tofu, pressed and drained (see NOTE)
3 sweet peppers, seeded and cut in 1 ½-inch pieces (orange, red and/or yellow are nice)
2 medium sweet onions, cut into chunks
2 medium zucchini, cut into ½-inch thick slices
16 ounces cremini mushrooms, cleaned and stems removed
10 cherry tomatoes

1 cup organic ketchup
1 teaspoon balsamic vinegar
1 teaspoon tamari
1/3 cup molasses
2 heaping teaspoons brown sugar
1 teaspoon chili powder
¼ teaspoon garlic powder
1/16 to 1/8 teaspoon cayenne

This jazzy shish kebab will satisfy vegans and meat-eaters alike. I have served this summer staple countless times to rave reviews from family and friends. The colorful and impressive presentation is sure to add a festive touch to your BBQ meal. To make it super easy, you can use your favorite vegan BBQ sauce or whip up my tasty version included below. I love to serve the shish kebabs over quinoa (recipe follows) as an extra pop of flavor.