curiousMy feeling is that one could marinate extra-firm tofu, skewer it, and have something at least semi-edible. But my mother (who is making shish kabobs for a family dinner, and wants to be sure I get my protein, although I have assured her that I am unlikely to keel over as a result of eating just veggies and rice for one meal) is concerned that the tofu will melt or fall off and make a mess of the barbeque.
Has anyone tried this? Is this a terrible idea?
