— Maria Allen

So the, the quick answer is, uh, anything goes well with tofu, right? Or maybe the opposite is true, right? Tofu goes well with anything because it'll take on the flavors of anything, um, that you might be working with, um, you know, on a, uh, on a skewer, um, eg, um, which look like scallions, but, but they're, they're big. They might be the diameter of your thumb, or, I dunno, some, some digit that is bigger than a scallion. And you can cut 'em into sections that big, you know, what's that about a inch and three quarters or so, or, uh, give or take a little bit. And, um, uh, that goes nicely, uh, for, on a skewer for grilling. They have a sweetness that develops, you know, like other, uh, relatives in the, the allium, uh, grouping of ingredients. And, you know, bell peppers can work well. Um, I like to stack up, you know, bell peppers are thin, so you, you stack up, um, three or three or four of 'em, maybe sometimes it's two, um, to, to give them some nice, uh, visual interests, um, you know, between your, your tofu pieces when it comes to the tofu itself, right? You're gonna use a firmer type of tofu, and you might even use an extra firm tofu, uh, depending on, um, just how gentle, um, the whole operation might be. You know, what other vegetables though, um, gosh, uh, that'll help me out, Maria. There's gotta be some other, but those are a couple that come to mind. Um, yeah, yeah, let's, let me, uh, let's just go with that. There's a couple of examples for you. Okay. Sorry. The list is so short. Uh, otherwise marinate the tofu, right? So that it's got some great, uh, flavor on its own. And of course, you can tailor that flavor profile to whatever cuisine, um, or aromatics, uh, um, are appealing to you at the time.