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Wash the zucchini and cut the end and top off. Use a vegetable peeler to make ribbons by peeling the zucchini from top to bottom, resulting in one long thin piece of zucchini. Once you get to the middle part with seeds stop. Rotate the zucchini to get all sides.
Place the zucchini in a large bowl and add all the remaining zucchini ingredients. Mix together and marinate for 20 minutes.
Add the cubed tofu and the tofu ingredients into a different large bowl and gently mix to coat everything. Marinate for 20 minutes.
If using wooden skewers make sure to soak them ahead of time. Add the tofu and zucchini to the skewers. I added between.4 to 6 pieces of tofu and about 9 to 12 pieces of zucchini. However, you can do this however you like. When placing the zucchini on, I would take a piece and roll it up then add it to the skewer. Repeat until you’ve made 6 skewers.
Once all the skewers are made spray your electric grill, or prepare the traditional grill, and add the skewers to it. My grill is smaller so I did 3 at a time. Grill on one side for 4 minutes, then rotate and grill for another 4 minutes. Carefully remove the skewers and repeat with the other skewers.
Add the skewers to a plate and garnish with the parsley and flaky salt. Drizzle the Balsamic Vinegar of Modena overtop and enjoy.