If you’re using bamboo skewers start soaking them in water now, otherwise let’s get cooking. Drain your tofu and pat dry to remove any excess moisture. This will help the tofu keep its shape when threading. Chop your vegetables and tofu into bite sized pieces. You should be able to get about 16 pieces of tofu from the block.
Thread your veggies and tofu onto the skewers, alternating between vegetables and tofu. Put the prepared kebabs into a tub and drizzle with teriyaki sauce, making sure they’re evenly covered. Leave to stand for 20 minutes.
Warm up your grill or BBQ to a medium heat. Place the kebabs on, turning them regularly to ensure they’re evenly cooked. Cook for around 5-10 minutes, then enjoy.