• veggies:
  
• 2 cans(or however many fresh) artichoke heartsq
  
• 3-4 green peppers
  
• 2-3 red peppers
  
• 2-3 yellow peppers
  
• 3 zucchini (depending on size)
  
• 3 yellow squash ("")
  
• 2 large red onions
  
• 1 lb. mushrooms... Nigel and I prefer crimi shrooms, use whatever you like!
  
• [marinade will be described in procedure]
  
• at least 1 package of extra firm tofu (last time, we used 3!, lots of
  
• mouths to feed)
  

Marinade and prodedure:

At least 4 cloves of garlic minced, two green onions finely
chopped, 2 tbsp of chopped red pepper flakes, 2 tbsp of
chopped dried onion, black pepper and cayanne to taste...
mix with 1 tbsp of olive oil to 1 part tamari and two parts
water.

Take a part of this marinade to the chopped vegetables,
soak over night.

Wrap tofu to dehydrate in a towel for 1 hour, cut block(s)
in half, then take remainding marinade and soak tofu
overnight.

Before preparing kabobs, bake tofu for 15 minutes at 400 in
the marinde... this helps keep it firm so it will stay on
the kabob. Then cut each half in thirds, each third in
half and the half again. From one block you should get 24
pieces.

Now that everything is marinated and ready to go, start
assembling your kabobs, have fun with the colors. Your
grill should be nice and hot, be careful not to burn. Once
on the grill it should only be a matter of minutes before
you are experiencing kabob ecstacy!!!!!!!!!!!!!!!!!!!!!
enjoy!

I have had great luck with meat-eaters and non-meat-eaters
alike. I hope you have the same! This is perfect for a
Sunday cook-out, by the pool, in the yard, while watching
Simpsons,.... whatever... have fun and love to you and
yours.

(ps. all proportions above are "guesstamates" you will have
to prepare according to the number of people you are
expecting to have... the only constant is the 1 part tamari
to 2 parts water.)

Serves: depends

Preparation time: depends