• 800 g tofu
• 4 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp sesame oil
• 2 cloves of garlic
• 1 zucchini (approx. 200 g)
• 1 bell bell pepper (approx. 150 g)

Step 1-Marinate

• Briefly rinse the tofu blocks with cold water and pat dry with a kitchen towel.
• In a small bowl, squeeze in 2 cloves of garlic , 2 tablespoons each of dark soy sauce, sesame oil and 4 tablespoons of soy sauce and mix well.
• Cut the tofu into roughly equal sized pieces, dip in the marinade and stack in a suitable container.
• Simply pour the rest of the marinade over the tofu and then refrigerate it for a total of 1-2 hours.
• Please turn the tofu halfway through.

Step 2- Skewering

• Wash the zucchini and peppers and cut them into pieces. When doing this, the thickness from the vegetables should roughly match the thickness of the tofu pieces so that they cook evenly on the grill.
• Now take the reusable skewers and alternate skewering the tofu and the vegetables. CAUTION DANGER OF INJURY: Please be careful so you don't skewer your fingers! 
• Once the ingredients are used up, you can brush the remaining marinade on the skewers.

Step 3- Off to the grill

• Carefully brush the grill grate with a little oil and grill the tofu skewers from both sides. The brownness is entirely up to you :)

I wish you a good appetite and by using tofu instead of pork, you just saved 66% of emissions. Hurray!