Step 1

In a small bowl whisk together the garlic, dijon, apple cider vinegar, lemon juice, maple syrup, dried oregano, salt and pepper.

Step 2

Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. (Alternatively, combine everything in a jar with a lid and shake to combine or place all ingredients in a small blender and blitz to combine). Set aside.

Step 3

Slice the tofu into cubes (1-inch long by 1/2-inch wide). Add the tofu cubes to a ziplock bag, or bowl, and toss with the marinade. Place in the fridge and marinate for 1 hour, or overnight.

Step 4

Preheat the oven to 400F /200C and line a large baking sheet with parchment paper.  Transfer the marinated tofu cubes on the parchment paper, spreading them out so they don’t cluster together. (Keep the remaining dressing from the marinade). Bake for 25 minutes, flipping halfway through, until the tofu is slightly crisp. Allow to cool slightly.

Step 5

Thread the tofu, alternating with peppers, zucchini, and onions onto each skewer (about 3 pieces of each per kebab). Brush the skewers with the reserved marinade all over.

Step 6

Place the skewers back on the baking tray and cook until the veggies are al-dente and the tofu is crisp, about 15 minutes.Alternatively, use an outdoor grill on medium-high heat and brush the grill grates with oil to prevent sticking. Place the tofu kebabs on the grill. Cook until the tofu lightly charred and the vegetables are also lightly charred and al-dente, 15 minutes. Turn occasionally so each side is cooked.

Step 7

During the final 1 to 2 minutes, brush the tofu skewers with more marinade, turning to coat on all sides. Transfer to a platter, brush with any remaining marinade and sprinkle with fresh parsley.