Grilled Tofu and Vegetable Skewers

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One 14-ounce block extra-firm tofu, drained

1 medium zucchini (about 1/2 pound), cut into twelve 1/2-inch-thick rounds

1 medium yellow squash (about 1/2 pound), cut into twelve 1/2-inch-thick rounds

1 medium red onion, cut into twelve 1 1/2-inch pieces

1 red bell pepper, cut into twelve 1 1/2-inch pieces

2/3 cup lightly packed Italian parsley leaves, chopped

2 teaspoons dried oregano

2 tablespoons finely chopped shallot

2 teaspoons minced garlic

2 teaspoons honey

6 tablespoons red wine vinegar

2/3 cup extra-virgin olive oil, plus more for the grill grates

Kosher salt and freshly ground black pepper

1/2 cup toasted pine nuts (about 2.5 ounces)

Warm naan or pita, for serving