1. Soak skewers in water 20 minutes. Wrap tofu with clean kitchen towel and place on plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; cut into 8 (4 x ¾-inch) pieces and place in 13 x 9-inch baking dish.

2. In large bowl, whisk hot sauce and butter; brush over all sides of tofu, cover and let stand 30 minutes.

3. Prepare outdoor grill for direct grilling over medium-high heat. Thread tofu onto skewers; reserve any hot sauce mixture remaining in baking dish. Place skewers on hot grill rack; cover and cook 10 minutes or until grill marks appear, turning once.

4. In small bowl, whisk yogurt, cheese, lemon juice, Worcestershire sauce, dill, garlic powder and onion powder. Makes about ½ cup.

5. Serve skewers drizzled with reserved hot sauce mixture along with yogurt for dipping and hot sauce, if desired.

• Per serving (2 tofu dippers, 2 tablespoons dip):
• 9 g (3g Saturated) Fat
• 4 mg Cholesterol
• 560 mg Sodium
• 5 g Carbohydrates
• 1 g Fiber
• 1 g Sugars
• 0 g Added Sugars
• 13 g Protein