Smoky Maple-Glazed Tofu Skewers

Ingredients:

• 1 block (400g) extra-firm tofu, pressed and cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• 1 cup mushrooms, halved (optional)
• Skewers (if wooden, soak in water for 30 minutes to prevent burning)

For the Smoky Maple Glaze:

• 1/4 cup pure maple syrup
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp olive oil or sesame oil
• 1 tbsp apple cider vinegar or rice vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and black pepper to taste

Instructions:

1. Prepare the Tofu:
   Press the tofu to remove excess moisture (wrap in a clean towel and place something heavy on top for at least 15 minutes). Cut into 1-inch cubes once pressed.
2. Make the Smoky Maple Glaze:
   In a small bowl, whisk together the maple syrup, soy sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until smooth.
3. Marinate the Tofu:
   Place the tofu cubes in a shallow dish or a resealable bag. Pour half of the glaze over the tofu, ensuring all pieces are coated. Marinate for at least 30 minutes (up to 2 hours for deeper flavor). Reserve the remaining glaze for basting.
4. Assemble the Skewers:
   Thread the marinated tofu, bell peppers, onion, zucchini, and mushrooms onto the skewers, alternating for a colorful presentation.
5. Grill or Bake:
   • Grill Method: Preheat your grill to medium heat. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally and basting with the reserved glaze, until the tofu is slightly charred and the veggies are tender.
   • Oven Method: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Place the skewers on the sheet and bake for 20-25 minutes, turning and basting halfway through, until golden and caramelized.
6. Serve:
   Remove from heat and let cool slightly. Serve with extra glaze on the side, over rice, quinoa, or a fresh salad.

Tips:

• For an extra smoky flavor, add a dash of liquid smoke to the marinade.
• Pair with a tahini drizzle or vegan yogurt dip for a creamy contrast.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days—great for meal prep!