Tandoori tofu brochettes

4 servings

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
\N \N Salt & pepper to taste ------BROCHETTES----------
4 smalls Red onions, unpeeled
¼ pounds Button mushrooms
1 pint Cherry tomatoes
1 each Green pepper, seeded & slice
\N \N Cilantro leaves & lemon wedges for garnish

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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