"This vegan Korean barbeque recipe is an easy-to-make and easy-to-eat addition to the outdoor fun on National Picnic Week. Tofu is a good source of protein and comes in a range of textures: firm is suitable for grilling and stir-fries and soft is good for desserts and sauces."
Place tofu in a large bowl. Combine apples, soy sauce, sesame oil, maple syrup, hot pepper paste, and 1 tablespoon sesame seeds in a blender; puree until smooth. Pour marinade over tofu. Cover with plastic wrap and refrigerate 8 hours to overnight.
Drain tofu and discard marinade. Thread tofu and leek pieces alternately onto skewers.
Heat a grill pan over high heat and spray with cooking spray. Grill skewers until browned on all 4 sides, about 2 minutes per side. Sprinkle with sesame seeds.