Tofu and Veggie Kebabs

1 pkg.	Sunrise Extra Firm Tofu , patted dry and cut into 3 cm cubes
4 Tbsp	olive oil
3 Tbsp	lemon juice
½ tsp	dried oregano
½ tsp	dried rosemary
½	red, yellow or green pepper
½	zucchini
8	cherry tomatoes
2 tsp	salt and pepper

Soak wooden BBQ skewers in water for 1 hour.
Combine lemon juice, oregano, rosemary, half the salt and pepper, and half the olive oil into a small bowl. Mix well.
Marinate the cubed tofu in the olive oil mixture for 30 minutes.
Cut onion, pepper and zucchini into equal sized chunks. Combine with cherry tomatoes in a large bowl.
Add remaining olive oil, salt and pepper to vegetables. Toss together.
Skewer tofu and vegetable pieces (alternating tofu with vegetables) until the skewer is full. Leave 0.8” (2 cm) on each end of the skewer.
Grill kebabs on a BBQ or in a grill pan over medium-high heat. Baste with leftover marinade, turning occasionally. Cook for 8–10 minutes. Serve immediately.