Grilled Tofu Kabobs Chipotle With Corn On The Cob And Asparagus

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1 cup hot vegetarian "chicken" stock

1 large clove garlic, minced

1/4 cup low-sodium tamari soy sauce

1 chipotle en adobo, minced

1 1/2 Tbs. adobo sauce

1 1/2 tsp. granulated onion

1 Tbs. Dijon mustard

1 1/2 tsp. dried cilantro

2 16-oz. pkg. extra-firm tofu

3 medium-sized zucchini, cut into 1-inch circles

1 medium-sized red bell pepper, cut into vertical strips, 1-inch wide

1 medium-sized red onion, cut into 1-inch wedges

12 cherry tomatoes

1 cup pineapple cubes

6 ears corn on the cob, shucked

1 lb. fresh asparagus, trimmed

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