Yield: 4 servings
| 1||lb|| Extra firm tofu, drained |
| 3|| || Green onions |
| 1||tablespoon|| Fresh ginger, minced |
| 3|| || Garlic cloves |
| 1||tablespoon|| Brown sugar |
| 1||tablespoon|| Soy sauce |
| 1||pn|| Saffron, dissolved in ½ c |
| || || -- boiling water |
| ½||cups|| Soy yogurt |
| 2||tablespoon|| Chili powder |
| 2||tablespoon|| Paprika |
| 1||tablespoon|| Garam masala, optional |
| || || Salt & pepper to taste |
| 4||sm|| Red onions, unpeeled |
| ¼||lb|| Button mushrooms |
| 1||pt|| Cherry tomatoes |
| 1|| || Green pepper, seeded & slice |
| || || 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.
Your Tandoori Tofu Brochettes is ready. Buon appetito!
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