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Tandoori Tofu Brochettes

Ingredients
 

1 lb extra firm tofu, drained
3 each green onions
1 tbsp fresh ginger, minced
3 each garlic cloves
1 tbsp brown sugar
1 tbsp soy sauce
1 pinch saffron, dissolved in 1/2 c - boili, ng water
1/2 cup soy yogurt
2 tbsp chili powder
2 tbsp paprika
1 tbsp garam masala, optional

SALT & PEPPER TO TASTE BROCH

4 small red onions, unpeeled
1/4 lb button mushrooms
1 pt cherry tomatoes
1 each green pepper, seeded & slice
1 cilantro leaves & lemon - wedges fo, r garnish




 
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Preparation
 
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.;
1 mg Chol.; 514mg Sod.; 5g Fiber.

 

 
Servings: 4

 

 

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