Wash and drain all vegetables.
Cut the aubergine and the zucchini lenght-wise and remove the seeds with a spoon. Cut the remaining pulp (skin-on) in slices (not too thin and not too thick, something line 0.5 cm). Season with salt and leave on a kitchen towel to drain until the other ingredients are ready.
Cut the bell peppers into chunks.
Take the away the stalk from the mushrooms.
Peel the onions, cut them in halves and then separate 2-3 layers from the next layer.
Cut the tofu into square-like slices (careful not to cut slices that are too thin, or they will fall when cooking).
If you are using wood skewers, soak them in water before using them.
Add all vegetables and the tofu slices on skewers and season with salt and pepper. Be creative and play with the order and colors.
Spray the olive oil on the prepared skewers and season with salt and pepper to taste.
Add half of the skewers and roast them 2 minutes on each side on a preheated grill pan. Repeat the operation with the remaining skewers.
Preheat the oven at 180C and prepare a baking tray with baking paper on it.
Add the skewers and cook them in the oven for 25 minutes.
Take out from the oven leave to cool for a few minutes, then enjoy!