1-First Step: Press the extra-firm tofu for 30 minutes to remove excess water. Wrap in a clean towel, place a heavy pan on top. This prevents crumbling in your grilled tofu. Cut into 1-inch cubes once drained. Vegan adaptation: Extra-firm holds best for all diets.

2-Second Step: Combine 1 cup yogurt (coconut for vegan), 3 minced garlic cloves, 2 tsp cumin, 2 tsp paprika, 1 tsp coriander, juice of 1 lemon, salt, and pepper in a bowl. Whisk until smooth. This blend infuses Middle Eastern vegan flavors into plant-based kebabs. Taste and adjust spice for heat lovers.

3-Third Step: Toss tofu cubes in the marinade to coat fully. Cover and refrigerate 2-4 hours, or overnight for deeper taste. Stir halfway. For quick vegan kebabs, 30 minutes works. Low-calorie tip: Use half yogurt, half lemon water.

4-Fourth Step: Soak wooden skewers in water 30 minutes. Thread marinated tofu, alternating with chopped red onion, green bell pepper, and cherry tomatoes. Add zucchini slices for variety. Leave space for even cooking. Makes 8-10 skewers. Gluten-free: Veggies are naturally safe.

5-Fifth Step: Preheat grill to medium-high (400°F) or oven to 425°F. Brush skewers with olive oil. Grill 10-12 minutes, turning every 3 minutes for char marks. Or bake 20 minutes, flip halfway. Check tofu for golden edges. Air-fryer option: 400°F for 15 minutes. For crispy results, see grilling techniques like in our grilled pork chops recipe.

6-Final Step: Rest skewers 5 minutes off heat. Serve hot with tahini sauce, pita, or rice. Garnish with parsley and lemon wedges. Pairs well for barbecues. Pro tip: Brush extra marinade midway, but cook it first for safety. These tofu shish taouk vegan delights shine at parties.