These tasty kebabs are the perfect BBQ star, savored by vegans and omnivores alike.
Prepare barbecue sauce, and set aside.
Put the seitan in a large bowl and top it with 1/4 cup of the sauce. Gently toss the seitan to coat. Cover and chill for 1 to 2 hours to marry the flavors.
CHEF’s NOTE: You may use about 1 1/2 blocks (16 to 20 ounces) extra-firm tofu, drained and pressed, instead of the seitan. It is necessary to use extra-firm tofu for the shish kebab. Medium or soft tofu will break apart while cooking. In addition, it is important to drain the tofu well, so it will properly absorb the barbecue sauce. To drain and press tofu, start by placing a large colander in your sink. Put the block of tofu in the colander. Press down on the tofu lightly with your hands to release excess water. Put a medium size plate on top of the tofu. Put an unopened can of soup or beans on top of the plate to weigh the plate down. Allow the tofu to drain for 15 to 30 minutes. This will remove a good deal of water from the tofu. Remove the can and the plate, and your tofu is ready to use.