Mix the oils, tamari, lemon juice, ginger, garlic and herbs together.
Place the tofu in a pan filled with water and bring to the boil. When the tofu lifts to the water's surface, drain the water and blot the tofu chunks dry. Pour the marinade over the tofu and prepared vegetables and leave to marinate for 1 hour.
String the kebabs with the ingredients and grill on a BBQ or hotplate for 10 - 15 minutes turning regularly.
To make hard tofu even more porous and able to absorb flavours, freeze before use. On the day, defrost, then gent;y squeeze and blot moisture dry, then marinate.