Tofu Skewers with Jerk Barbecue Sauce

I am not a huge fan of tofu, however this is quite enjoyable.  Having such a strong flavour for it to absorb really helps.  From Canadian Living - The BBQ collection.

1 pkg Firm tofu or extra firm tofu, cut into 24 cubes
2 cloves garlic, minced
2 tbsp sodium reduced soy sauce
1 tbsp vegetable oil
1 each sweet red, orange and yellow pepper, cut into 24 pieces
6 green onions (white parts only), halved
Grilled Coleslaw

JERK BARBECUE SAUCE:
1 cup bottled strained tomatoes (passata)
2 tbsp fancy molasses
1 to 2 tbsp prepared jerk sauce
2 tsp malt vinegar
1/4 tsp dried thyme

Jerk Barbecue Sauce

• In a saucepan, bring tomatoes, molasses, jerk sauce, vinegar and thyme to boil.  Reduce heat; simmer until reduced to 1/2 cup, 10 to 15 minutes.

Tofu

• Meanwhile, gently toss together tofu, garlic, soy sauce and oil until coated; marinate for 10 minutes.
• Alternately thread peppers, onions and tofu onto skewers; brush with some of the jerk barbecue sauce.
• Grill, covered on greased grill over medium high heat, turning and brushing with remaining jerk barbecue sauce, until vegetables are tender and slightly browned.  Serve with grilled coleslaw.

Makes 4 to 6 main course servings

Grilled Coleslaw

• Cut 1 small cabbage into sixths; core.  Cut half red onion into 3 wedges.  Grill cabbage and onion on greased grill over medium heat until outer layers start to soften, about 10 minutes.  Thinly slice.  Toss together cabbage; onion; 1 large carrot, grated; 2 tbsp each mayonnaise and cider vinegar; and 1/4 tsp each salt pepper and celery seed.