| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | lb | Extra firm tofu, drained |
| 3 | Green onions | |
| 1 | tb | Fresh ginger, minced |
| 3 | Garlic cloves | |
| 1 | tb | Brown sugar |
| 1 | tb | Soy sauce |
| 1 | pn | Saffron, dissolved in 1/2 c boiling water |
| 1/2 | c | Soy yogurt |
| 2 | tb | Chili powder |
| 2 | tb | Paprika |
| 1 | tb | Garam masala, optional |
| Salt & pepper to taste ——BROCHETTES———- | ||
| 4 | sm | Red onions, unpeeled |
| 1/4 | lb | Button mushrooms |
| 1 | pt | Cherry tomatoes |
| 1 | Green pepper, seeded & slice | |
| Cilantro leaves & lemon wedges for garnish |
INSTRUCTIONS
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.; 5 g Fiber.
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