Chipotle Grilled Tofu Kebabs

2 packages (14 ounce each) extra firm organic tofu

3 medium zucchini, cut into 1-inch circles

1 medium red bell pepper, cut into 1-inch chunks

1 medium red onion, cut into 1-inch wedges

12 cherry tomatoes

1 cup pineapple cubes

Marinade

1 cup vegetable broth

1 garlic clove, minced

⅓ cup honey

¼ cup tamari soy sauce

1 chipotle in Adobo, minced

11/2 tablespoons Adobo sauce

1 ½ teaspoons granulated onion powder

1 tablespoon Dijon mustard

1 tablespoon fresh chopped cilantro

For the marinade: Whisk together broth, garlic, honey, soy sauce, chipotle and adobo sauce in 2-cup liquid measuring cup. Add onion powder, mustard and cilantro; mix well.

Slice each block of tofu in half horizontally, and, in cross-hatch pattern, make two slices vertically and two slices horizontally for total of 36 tofu cubes. Place tofu in nonreactive 9-by-13-inch dish. Pour marinade over tofu, cover and refrigerate for 1 to 24 hours.

Heat grill or grill pan to medium heat. If using a charcoal grill, set and light fire using coals or mesquite about 30 minutes before cooking time. Soak bamboo skewers in hot water for 20 minutes.

Alternating ingredients, thread tofu, vegetables and pineapple cubes on skewers. Place kebabs over hot coals on well-oiled grill rack. Cook about 10 minutes, or until done, turning once and taking care that vegetables don't burn.

Serves four.

National Honey Board, honey.com