In a saucepan, melt the vegan butter over medium heat, fry the garlic till golden and fragrant;

Add in the miso paste, press and stir to dissolve, then add the soy sauce and coconut amino, keep stirring to mix everything;

Add in the brown sugar, lower the heat to medium-low and continue to stir, bring the sauce to a gentle bubble, thin the sauce as needed with water if it gets too thick;

Continue to cook till desired consistency, the longer you let it cook the thicker the sauce will get, I like the marinade to be thick but still fluid;

Pat dry the tofu, break into cubes with your hands, don't make them too small or they might slip off the skewers;

Pour about 4/5 of the marinade into the tofu, reserve the rest of the sauce for serving, let the tofu marinate for an hour;

Meanwhile, prep your veggies by cutting them into suitable sizes for the skewer;

Thread the tofu and veggies onto skewers, if you're using bamboo skewers, be sure to soak them in water first to prevent burning;

Air fryer method, transfer all skewers onto the rotisserie rack or arrange in a single layer, air fry at 400°F for 15 - 20 minutes till golden brown;

Oven method, preheat the oven to 400°F, arrange the skewers onto a lined baking pan, it's best if you could find a pan whose width is just a little shorter than your skewers, so you could rest the two ends of the skewers onto the two opposite edges of the pan without the food on the skewers touching the bottom, to ensure maximum airflow, bake for 30 minutes, check and rotate the skewers half way;

Serve with the remaining sauce, lime slices, and chopped cilantro, enjoy!