Grilled Tofu and Vegetable Skewers

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One 14-ounce block extra-firm tofu, drained

1 medium zucchini (about 1/2 pound), cut into twelve 1/2-inch-thick rounds

1 medium yellow squash (about 1/2 pound), cut into twelve 1/2-inch-thick rounds

1 medium red onion, cut into twelve 1 1/2-inch pieces

1 red bell pepper, cut into twelve 1 1/2-inch pieces

2/3 cup lightly packed Italian parsley leaves, chopped

2 teaspoons dried oregano

2 tablespoons finely chopped shallot

2 teaspoons minced garlic

2 teaspoons honey

6 tablespoons red wine vinegar

2/3 cup extra-virgin olive oil, plus more for the grill grates

Kosher salt and freshly ground black pepper

1/2 cup toasted pine nuts (about 2.5 ounces)

Warm naan or pita, for serving

If using wooden skewers, soak them in water for 30 minutes.
Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.