Tandoori tofu brochettes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Extra firm tofu, drained |
| 3 | eaches | Green onions |
| 1 | tablespoon | Fresh ginger, minced |
| 3 | eaches | Garlic cloves |
| 1 | tablespoon | Brown sugar |
| 1 | tablespoon | Soy sauce |
| 1 | pinch | Saffron, dissolved in 1/2 c boiling water |
| ½ | cup | Soy yogurt |
| 2 | tablespoons | Chili powder |
| 2 | tablespoons | Paprika |
| 1 | tablespoon | Garam masala, optional |
| Salt & pepper to taste ------BROCHETTES---------- | ||
| 4 | smalls | Red onions, unpeeled |
| ¼ | pounds | Button mushrooms |
| 1 | pint | Cherry tomatoes |
| 1 | each | Green pepper, seeded & slice |
| Cilantro leaves & lemon wedges for garnish | ||
Directions
Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds.
Add remaining ingredients. Process 1 minute.
BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal. Refrigerate overnight. Prepare grill next day. Quarter onions & remove papery outer skins. Skewer vegetables & tofu alternately.
Place on hot grill & brush with remaining marinade. Cover grill tightly & allow to smoke for 5 minutes. Don't peek. Trun once & cook for another 3 to 5 minutes. Garnish with cilantro & lemon wedges.
PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg Sod.; 5g Fiber.
"Vegetarian Times" July, 1993
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