If the skewers are bamboo, soak them in water while you prepare the recipe.
Tofu
Press the tofu brick (extra firm or firm) for 15 minutes between layers of paper towelling with a couple heavy cookbooks on top.
Vegetables
Select smallish mushrooms, cocktail size tomatoes (both left whole).
Cut bell peppers and onions into medium-sized chunks.
Tofu Marinade
Mix ingredients together in a medium bowl.
Cut pressed tofu into 1 - 1 ½" cubes and toss with marinade until well incorporated. Let sit for 30+ minutes.
Making the Kebabs
Thread the veggies and tofu on the skewers. Make a mixture of veggies and tofu or keep them all the same vegetable (all tomato, all peppers, all tofu, etc).
Preheat the BBQ and lightly oil the grill.
Grill until the veggies start to soften and the tofu is brown and crispy remembering to gently turn the skewers to all four sides.
Brush the marinade on the skewers a few times throughout the cooking process.
Serve with a green salad, on some nutty brown rice or lime-cilantro basmati rice. Drizzle with your favourite tangy sauce.
Notes
Storage - the kebabs can be made ahead of time and then grilled later in the day. Cooked kebabs are best the day they are made. However, you can serve them the next day without any loss of flavour, but the veggies will lose some texture.