1 lb Extra firm tofu, drained 3 ea Green onions 1 tb Fresh ginger, minced 3 ea 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 ea 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.