Vegetarian tandoori kebabs

Yield: 8 servings

Measure Ingredient
1 pounds Extra-firm tofu; drained
1½ cup Water
¼ cup Tamari sauce
3 tablespoons Nutritional yeast
2 teaspoons Dried crumbled sage
½ teaspoon Dried thyme
½ teaspoon Dried rosemary
½ teaspoon Garlic powder
1 cup Yogurt; plain low-fat
2 tablespoons Lemon juice
2 mediums Onions; diced
4 larges Clov garlic; crushed
2 tablespoons Ginger; grated
2 teaspoons Turmeric
1 teaspoon Curry powder
1 teaspoon Chili powder
½ teaspoon Ground coriander
½ teaspoon Ground cumin
½ teaspoon Nutmeg
½ teaspoon Paprika
32 Button mushroom caps
8 Bamboo skewers; soak in water 5 min
8 Pita breads; warmed
6 cups Long grain white rice
Chutney
Yogurt

Cut tofu into 48 equal sized cubes. Mix together all ingredients in marinade (ingredients 2-9). Marinate tofu at least 48 hours in refrigerator (tofu can remain covered and refrigerated in marinade for up to 1-½ weeks).

Mix all ingredients for masala (ingredients 10-21)in a shallow container or dish. Remove marinated tofu cubes from refrigerator; mix with masala sauce, making sure cubes are covered. Cover and store cubes in refrigerator several hours, or up to several days, shaking or stirring occasionally.

Light barbecue, hibachi, indoor grill or oven broiler. Thread tofu cubes and mushroom caps alternately on skewers, using 6 cubes and 4 caps per skewer. Broil, grill or barbecue about 3 inches from the heat source, turning and basting with masala sauce until slightly charred on all sides, 10-15 minutes.

To serve: Place each skewer along middle of flatbread. Grasp bread around skewer with hand; pull skewer out with other hand, leaving tofu and mushrooms in bread. Skewer also can be placed on mound of rice. Serve with other accompaniments (and lots of napkins!) Remaining masala sauce can be heated gently and served on side. makes 8 skewers (4 servings).

4 g fat, 19g protein. |

Recipe by: Vegetarian Times, May 1996 Converted by MM_Buster v2.0l.

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