Thursday, August 21, 2008

Grilled Tofu and Mushroom Brochettes

Ingredients (serves 4)
1 lemon
1 garlic clove, crushed
3 tablespoons olive oil
4 tablespoons white wine vinegar
1 tablespoon fresh rosemary, chopped
1 tablepoon cilantro, chopped
1 tablepoon fresh thyme, chopped
10 1/2 oz. package of firm beancurd (tofu)
12 oz. white button mushrooms
salt and pepper, to taste

1. Wash outside of lemon thoroughly with warm water and soap. Pat dry then grate peel and set aside. Slice lemon in half and squeeze out juice into a medium sized bowl.

2. Add the garlic, oil, vinegar and chopped herbs with the lemon juice and mix well. Add salt and pepper to taste.

3. Clean mushrooms with a damp cloth to remove any excess soil. Slice mushrooms in half and set aside.

4. Using a sharp knife, slice the tofu into medium sized chunks. Thread tofu alternated with sliced mushrooms onto metal or wood skewers. Place brochettes into a shallow pan and pour the lemon-herb marinade over the skewers, coating evenly. Cover with plastic wrap and refrigerate for 1-2 hours.

5. Prepare grill. Remove brochettes and set aside marinade for basting. Cook brochettes over a hot grill, brushing often with the reserved marinade for about 6 minutes or until cooked through.

6. Serve with an extra sprinkling of chopped fresh herbs and lemon wedges.

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