1 package (350 g) extra firm tofu , drained, patted dry and cut into 16 chunks
1 large red, green or yellow bell pepper , cut into 12 chunks
12 small cremini mushrooms , trimmed
1 medium zucchini , cut into 12 rounds
12 pieces sweet onion (about 1/4 medium onion)
Combine Becel® Vegan margarine, lemon juice, rosemary , garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator at least 1 hour.
Alternately thread tofu and vegetables on 4 skewers* (about 12-in./30 cm ). Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes.