Drain tofu and gently press out any remaining liquid. Cut tofu into ½-1" cubes. Throughly rinse produce and pat dry. Peel and dice onion into ½-1" cubes. Slice zucchini into ½" thick rounds. Halve lime and zest on half. Soak skewers in water to prevent burning.

In a large mixing bowl, tasting as you go, combine the BBQ sauce, juice of one lime half to taste (reserve the other half for grilling), mango puree, and Sriracha to taste. Mix until smooth. Season with a pinch of salt and pepper. Add cubed tofu to bowl and allow to marinate for 15 minutes. Save the marinade for brushing during grilling and plating.

Thread coated tofu cubes, onions, zucchini, tomatoes, and mushrooms on the skewers. Place on plate and brush with more BBQ marinade, coating thoroughly.

Rinse jasmine rice in cool water and continue rinsing until the water runs clear. Bring a large pot with 2 cups of water, rice, and 1 tsp. of salt to a boil over high heat. Reduce heat to low, cover with a lid, and allow rice to simmer for 10-12 minutes, or until water has been absorbed and rice is tender. Season with a pinch of salt and pepper. Remove from heat and fluff with fork before serving.

Coat outdoor grill or grill pan with cooking spray. Grill kebabs over medium heat, turning and brushing with sauce frequently, for approximately 10 minutes or until the vegetables are browned and grill marks are apparent. Remove kebabs from grill and salt to taste. Add lime half, fruit side down, and grill until caramelized. Remove lime half from grill and cut in half.

Add a mound of jasmine rice and top with 2-3 kebabs. Pair with a side of BBQ Marinade and garnish with grilled lime section (squeeze on top for a zesty, sweet flavor) and lime zest, as desired.