Peel and chop the onion into 8 parts, bell pepper, soy cheese, tofu, eggplant or zucchini into 12 parts, tomatoes in half. Put tofu and mushrooms in one bowl, and vegetables in another.
Make marinade from Kikkoman soy sauce, squeezed garlic, curry powder, vegetable oil and apple cider vinegar. Pour one third of the marinade into mushrooms, the other two thirds into vegetables. Mix well and put in the refrigerator for 12-20 hours. It is advisable to mix occasionally.
Plant vegetables and mushrooms on skewers or wooden skewers. It is better to plant soy cheese tofu or tomatoes at the ends – they do not fall off when frying. Bake on charcoal until cooked (until vegetables are tender).
If you wish, you can serve kebabs with sweet and sour sauce. For example, pour balsamic vinegar into a stewpan, put sugar, laurel and cinnamon, heat over low heat, stirring constantly, until sugar dissolves.