Summer Shish Kabobs

 These Tofu Shish Kabobs are one of my all time favorite summer foods to throw on the grill. I actually love them so much that I attempted to make them once during the winter huddled under an umbrella next to the grill. I don't recommend this it's very cold, though the end result is just as delicious.

 The beauty of a Shish Kabob is you can put just about ANYTHING on them and they will be amazing.

Through tweaking and experimentation I've come up with a really great marinade that I throw all of the veggies and tofu into before putting them on skewers. Obviously the longer they soak in it the more flavorful they'll be. But, even if you just give them a good dunk right before grilling and then brush/spoon some of the marinade on while they're cooking you'll still taste it.
Unfortunately for you dear readers the only time I really measure things is when I'm trying a new recipe or when baking. So take these following measurements with a grain of salt, so to speak. 

Summer Shish Kabob Recipe
Serves 2

Kabobs:
Mushrooms (one container worth or more if you really love them like me!)
1 medium Zucchini 
1 pack extra firm tofu
1 red onion cut into large chunks
1 red bell pepper
Any other grill-able veggies you like, you can also substitute steak or chicken for the tofu.

Marinade:
1 small nub of ginger finely chopped (a little bigger than the size of your thumbnail)
Red pepper chili flakes approx 1/2 tsp (the moor the spicier)
Half a bottle of Annie's Natural Sesame Salad Dressing
3 tbsp Soy Sauce
2 tbsp Sesame Oil
3 cloves garlic finely minced 

Stir it all together then add the vegetables (and or meat) and let sit until ready to grill.