Press tofu block between layers of paper towels. Place a couple heavy cookbooks on top while you prepare other ingredients.
Soak bamboo skewers if using.
Heat 2-3 tbsp olive oil on medium-high heat in a small skillet, add garlic and let cook for a minute. Add chopped parsley and diced chili pepper (to taste).
Cook for 1 or 2 minutes, remove from heat and set aside.
Add tamari (add ¼ cup first and then more to taste), lime juice, gochujang paste, hot pepper flakes, and sesame seeds to garlic mixture. Stir to incorporate.
Cut pressed tofu into cubes, place in marinade. Stir periodically.
Wash, pat dry, and prepare vegetables as noted above.
Preheat and oil the grill.
Thread tofu and vegetables onto skewers.
Place skewers on the hot grill, brush with marinade periodically while cooking and turning.
When the tofu and vegetables are golden and lightly charred (approximately 15 minutes), remove from heat.
Serve with a green salad, on brown rice or in a pita.
Drizzle with your favourite vegan sauce - I love Earth Island (Follow Your Heart) Bleu Cheese, Ranch or Miso Ginger.