Grilled Tofu Skewers with Sriracha Sauce

1 (8 ounce) container extra firm tofu, drained and sliced into large chunks

1 zucchini, cut into large chunks

1 red bell pepper, cut into large chunks

10 large mushrooms

2 tablespoons sriracha chili garlic sauce

¼ cup soy sauce

2 tablespoons sesame oil

¼ cup diced onion

1 jalapeno pepper, diced

ground black pepper to taste

Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.