Teriyaki Tofu Kabobs

• 2 tubs extra firm tofu
• 1 can pineapple chunks
• 1 red pepper, cut into wedges
• 1 package brown mushrooms rinsed and patted dry
• 1 large sweet onion, cut into wedges
• ½ cup tamari sauce
• 1 TBL pure maple syrup

Cut the tofu into large cubes appropriate for kabobs.  Prepare the marinade for the tofu by combining the juice from the canned pinapple (reserve pinapple chuncks for kabobs) tamari sauce and maple syrup.  Pour over the tofu cubes and let marinate over night.  To assemble, alternate tofu with pinapple, mushrooms, onion and red pepper wedges.  These can either be grilled over medium heat for 20 minutes (basting occasionally with leftover marinade), or placed in a baking dish along with the marinade and baked in a 400 ° oven for 1 hour.