Source: Enlitened Kosher Cooking by Nechama Cohen

Grilled tofu, pineapple, and pepper kabobs with a garlic soy marinade.

Servings

12 oz extra firm tofu , drained and cut into 32 cubes
1 medium red bell peppers , seeded and cut into 16 squares
1 cup Pineapple, chunks, with juice, canned , with 1/2 cup juice reserved
1 tbsp low sodium soy sauce
1 medium garlic cloves , peeled and minced
2 tsp fresh ginger root , minced

1 Soak eight bamboo skewers in water 30 minutes.
2 Place tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid.
3 Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate at least 30 minutes.
4 Drain solids, reserving marinade for basting.
5 Thread tofu, red pepper, and pineapple on the skewers.
6 Prepare an outdoor grill or oven broiler with its rack set 6 inches from the heat source.
7 Grill or broil the kabobs about 5 minutes per side, basting with the marinade.

If possible, marinate overnight.