Steam broccoli, bell peppers, and onion about 5 minutes. Add squash and zucchini and continue steaming another 5-7 minutes (just until crisp-tender. Do not overcook).
Preheat oven to 375°. Cut tofu into 1 inch cubes and place on greased baking sheet. Squirt with some Bragg's. Bake about 20 minutes until light brown. Cool to room temperature.
In a large bowl, combine Bragg's, lemon juice, oils, honey, and garlic. Add tofu and vegetables; marinate 1-2 hours. Thread marinated tofu and vegetables onto skewers* and broil or grill 5-7 minutes. Turn occasionally basting with remaining marinade. I serve these over a bed of rice. Serves 4.
*If using wooden skewers, soak them in water for at least 30 minutes before assembling kebabs. Soaking will prevent the skewers from burning while grilling.