Ingredients
- 4 onions (red)
- 3 green onions
- 3 garlic (cloves)
- 1 lb extra firm tofu
- 1 pt cherry tomatoes
- 1/2 c soy yogurt
- 1/4 lb button mushrooms
- 2 tb chili powder
- 1 tb ginger (fresh)
- 1 tb brown sugar
- 1 tb soy sauce
- 2 tb paprika
- 1 pn saffron
- 1 slice green pepper
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.
