For the Marinade:
1/2 cup olive oil
3/4 cup lemon juice
2 tsp. seasoning salt
2 tsp. paprika
2 tsp. basil
2 tsp. thyme
1/2 tsp. garlic powder
• Combine the ingredients for the marinade and mix well.
For the Kebabs:
1 lb. fried firm tofu, cubed (available in the refrigerated section of most Asian markets)
2 medium yellow squash, cut into 1/2-inch-thick semicircles
2 medium zucchini, cut into 1/2-inch-thick semicircles
1 red pepper, cut into 1-inch cubes
1 green pepper, cut into 1-inch cubes
1 orange pepper, cut into 1-inch cubes
1 medium onion, cut into 1-inch cubes
1/2 lb. white mushrooms
• Place the tofu on the bottom of a Tupperware container and layer the vegetables on top. Pour on the marinade.
• Cover and shake the container so that the tofu and the vegetables are covered with the marinade. Refrigerate for at least 2 hours, or up to 24 hours.
• Thread the tofu and the vegetables onto bamboo skewers. Grill on a gas grill over medium heat, turning frequently, for approximately 10 minutes, or until the vegetables are cooked.
Makes 2 to 3 servings