Preheat a gas or charcoal grill on medium high heat. (You can also use a stovetop grill pan. Just wait to heat it until you have the skewers assembled.)

Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to press out more of the liquid. Let stand for 15 minutes. Then cut the tofu into 1-inch cubes.

In a large bowl, whisk together 2 tablespoons olive oil, cumin, paprika, onion powder, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Add the tofu to the spiced oil, stirring it around, so the tofu is coated in the mixture.

In another bowl, toss the vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Thread the tofu and vegetables on the skewers. 

Grill the skewers until the tofu and veggies are charred at the edges and have grill marks, about 2 minutes per side. In the last few minutes of grilling, brush with barbecue sauce.

Sprinkle with parsley before serving.