1. Marinate cubes of firm, dried tofu and/or large shrimp.
For tofu, marinade ~10-15 minutes in Sriracha, spices, mustard and garlic. For shrimp, sprinkle just before stacking on kabob with lime juice and chili powder.
2. Chop bell peppers, onions, and pineapple into evenly-sized pieces. Stack fruit, vegetables and tofu/shrimp on skewers.
3. Once assembled, lightly oil, salt, and pepper kabobs before grilling.
Hope you enjoy this late-summer dinner treat as much as I did!