This is an exciting way to eat your veg. Serve the kebabs on their own or with a big colourful salad and crusty bread. Here, they are cooked in the oven for ease, but you could always fire up the barbecue or cook them under the grill or broiler for a smoky, charred flavour.
375g/13oz firm tofu, pressed to remove the water and cut into chunky cubes
2yellow bell peppers, halved, seeded and chopped into chunky pieces
2red bell peppers, halved, seeded and chopped into chunky pieces
Soak some wooden skewers in cold water for 20 minutes. Preheat the oven to 200°C/400°F/Gas 6.
To make the glaze, mix together the maple syrup, pineapple juice and soy sauce, and season with salt and pepper. Put to one side
Thread the tofu, tomatoes and peppers alternately on to the soaked wooden skewers and brush liberally with the glaze. Place the skewers on a griddle pan or in a large baking dish.
Put in the oven and cook for about 30 minutes, or until golden brown, brushing with more glaze halfway through cooking. Remove from oven and serve.