When the hot weather hits and the grills are smoking, there is most certainly a place for vegan cuisine. And, really, you don't have to be vegan to enjoy it. It's light, healthy and can be pretty easy to make (though, this recipe requires some advance planning). Pick up a copy of renowned vegan cook and author Bryant Terry's new book, Afro-Vegan, and pump up the flavor with African, Caribbean and Southern influence. These sweet and smoky grilled tofu skewers with homemade barbecue sauce are an instant winner. Here, Terry tells us about his hit recipe.

You can’t go wrong serving these kebabs at a cookout. You can prepare them in advance, and they’re practically a meal unto themselves when served along with couscous, potato salad or a grain-based dish. And what a great way to showcase summer’s bounty of vegetables! Tweak the recipe by using whatever vegetables are most exciting to you. Note that this recipe requires a fair amount of advance preparation: freezing and then thawing the tofu, marinating the thawed tofu overnight, and preparing a double batch of the barbecue sauce.

Reprinted with permission from Afro-Vegan