Ingredients

1 pound firm tofu
2 tsp. dried oregano
1 C. water
1/2 C. soy sauce
1/2 C. balsamic vinegar or wine vinegar
1/2 C. red wine (optional)
1/4 tsp. black pepper
Vegetables:
red onion
green bell pepper
red bell pepper
button mushrooms
Japanese eggplant
zucchini
cherry tomatoes

Cooking Instructions

Press 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; let stand at least 30 minutes. In the meantime, toast oregano in a large, dry skillet over medium-low heat for 2 to 3 minutes. Add remaining marinade ingredients and stir to mix. Remove from heat. Cut pressed tofu into 1-inch cubes and add to marinade. Allow tofu to marinate for at least 1 hour, occasionally turning it gently. Cut the onion into 1-inch chunks. Seed peppers and cut into large pieces. Clean mushrooms. Slice the eggplant and zucchini into 1/2-inch long pieces. Place an assortment of vegetables and marinated tofu onto each skewer. Grill under a broiler or over coals, turning every few minutes to expose all sides to heat. Cook 5 to 10 minutes, until vegetables are lightly browned and everything is hot.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)