The best thing to every hit a vegan BBQ!
Using a mandoline or a knife, cut the tofu into thin slices that are about ⅛ inch thick. Carefully transfer the slices into the dish with the marinade. Make sure the tofu is fully submerged before covering the dish, and refrigerating it for at least 4 hours.
If using wooden skewers, soak them in water for at least an hour to avoid them burning on the grill.
Begin forming the kabobs by starting with something firm like a square of onion or bell pepper. For the tofu, fold the squares in half, and then half again so that you have 4 thin squares of tofu stacked, before sliding them onto the skewers.
Transfer the assembled kebabs to a baking sheet, and gently brush each one on all sides with a bit of BBQ sauce. Season with a bit of salt and pepper.
Preheat your grill so that the internal temperature is about 450 degrees F.
Cook the kebabs for about 3 to minutes per side, until they are a bit charred with visible grill marks. Turning them can be tricky, so use a pair of tongs and a heat-proof glove. Avoid overcooking the kabobs as that could also cause them to fall apart on the grill.