Smoked Tofu and Mushroom Brochettes Recipe
Ingredients
| Wooden skewers | 8 | |
| Lemon | 1 (FOR MARINADE) | |
| Garlic | 1 Clove (5gm), crushed (FOR MARINADE) | |
| Olive oil | 4 Tablespoon (FOR MARINADE) | |
| White wine vinegar | 4 Tablespoon (FOR MARINADE) | |
| Herbs | 1 Tablespoon (FOR MARINADE) | |
| Tofu | 10 Ounce, smoked (FOR SALAD) | |
| Mushrooms - 1 1/2 cups, wiped | ||
| Salt | 1 To taste (FOR SALAD) | |
| Pepper | To Taste (FOR SALAD) | |
| Fresh herbs - a handful, for garnishing | ||
| Mixed salad greens - 2 cups | ||
| Cherry tomatoes | 1 Cup (16 tbs), halved (TO SERVE:) | |
Directions
GETTING READY
1. Season the wooden skewers by soaking them in tepid water for 30 minutes.
MAKING
2. In a small bowl, combine the ingredients for the marinade and whisk with a fork until well amalgamated.
3. Cut the tofu into large chunks.
4. On the seasoned skewers, thread tofu chunks alternating with mushrooms.
5. Arrange the kebabs in a shallow dish
6. Drizzle marinade over the kabobs, turning them to coat evenly on all sides.
7. Cover the kabobs and refrigerate. Allow at least 1-2 hours marination, turning kebabs occasionally to keep coated with the marinade.
FINALIZING
8. Over a hot barbecue arrange the kebabs and grill them for 5-6 minutes, turning occasionally and basting them with the marinade until lightly charred.
SERVING
9. Serve the kabobs immediately with mixed salad greens and cherry tomatoes
1. Season the wooden skewers by soaking them in tepid water for 30 minutes.
MAKING
2. In a small bowl, combine the ingredients for the marinade and whisk with a fork until well amalgamated.
3. Cut the tofu into large chunks.
4. On the seasoned skewers, thread tofu chunks alternating with mushrooms.
5. Arrange the kebabs in a shallow dish
6. Drizzle marinade over the kabobs, turning them to coat evenly on all sides.
7. Cover the kabobs and refrigerate. Allow at least 1-2 hours marination, turning kebabs occasionally to keep coated with the marinade.
FINALIZING
8. Over a hot barbecue arrange the kebabs and grill them for 5-6 minutes, turning occasionally and basting them with the marinade until lightly charred.
SERVING
9. Serve the kabobs immediately with mixed salad greens and cherry tomatoes
Chef
