3/4 cup prepared garlic & herb marinade*
6 (12-inch) metal or wood skewers
1 (14- to 18-ounce) package extra firm or firm tofu, well-drained, cut into 18 cubes
2 medium green and/or red bell peppers, each cut into 18 (1-inch square) pieces
2 small zucchini, cut into 12 (1/2-inch thick) slices
1 small red onion, quartered, separated
1/2 cup sour cream
2 tablespoons Dijon mustard
Place marinade, tofu cubes and vegetables in large resealable plastic food bag. Place bag into 13x9-inch pan. Refrigerate 4 hours or overnight, turning bag occasionally.
Heat gas grill on medium or charcoal grill until coals are ash white.
Thread marinated tofu alternately with vegetables onto skewers. Grill, turning occasionally, 11-14 minutes or until vegetables are browned and crisply tender. Brush kabobs with marinade, if desired.
Melt butter in 1-quart saucepan over medium heat. Remove from heat; stir in sour cream and mustard. Serve sauce with kabobs.
*Substitute your favorite marinade.
If using wooden skewers, soak skewers in water 10-15 minutes before using to prevent burning.