Bring the milk and water combo to a boil. Add the grits gradually to the boiling liquid. Turn down the head and simmer on low, stirring frequently, for 30 minutes or until preferred consistency.
Add the nutritional yeast, honey, salt & pepper. Optional add grated vegan parmesan. Stir to combine.
Cut the tofu into 8 large cubes. Place in a glass storage dish and pour a cup of barbecue sauce over the top. LET MARINATE FOR 24-48 HOURS.
Chop the zucchini, yellow squash, red onion, and red pepper. The goal is to chop everything to similar widths (about an inch).
Spear the tofu and vegetables using either soaked bamboo skewers or metal skewers. Coat generously with oil.
Grill on medium-high heat for about 7 minutes on each side, or until beautiful grill marks appear on the outside and the kabobs are cooked through. I like to brush the kabobs with extra barbecue sauce during and after grilling.