Press tofu to remove water. Slice tofu in half, lengthwise, and then cut into 18 cubes

Place tofu cubes in flat pan with Sesame Ginger Marinade and let it set for 2 hours

Remove tofu from marinade. Place sliced vegetables in marinade and mix.

Rub coconut oil on each of the skewers to prevent sticking. This recipe makes between 6 and 8 kabobs. To assemble kabobs: distribute the tofu and sliced vegetables and fruits on the kabobs, with 2-3 of each tofu, vegetable and fruit on each kabob. Try to make the food level so that they lay on the grill evenly. Make sure to use a sturdy vegetable, like brussel sprouts or squash and the top and bottom of the skewer. Do not press down to hard on vegetables or fruits being placed above the tofu, or the tofu will break.

I use a George Foreman Electric Grill. Generously oil the grill with coconut oil. Turn the grill on to high, level 5. Place the skewers on the grill surface. Let cook for approximately 5 minutes and then turn when grilling marks appear on the tofu, vegetables and fruit. Cook an additional 5 minutes to cook on the other side. After the kabobs are crisp, reduce heat to level 2, place the cover on the grill, and cook for an additional 20 minutes or until the vegetables are tender and cooked.

Serve the kabobs on a bed of white rice and drizzle remaining sesame ginger marinade over the dish.

If you don't want to grill the kabobs, marinate the tofu as described above for 2 hours, and remove from dish. Place vegetables in marinade.

Heat coconut oil in pan and add tofu. Stirfry on medium high heat for 2 minutes on each side or until slightly crisp. Add vegetables from marinade and stirfry for 3 minutes or until vegetables are cooked but still tender. Don't over cook, or they will become soggy. Add half of marinade to give additional flavor.

Serve on bed of white rice, and drizzle with remaining marinade.