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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 1-1/2 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
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peterBee 3 years agoHi, the ingredients are unclear to me - what happens with the chutney and yoghurt in the middle - they have no quantities associated with them? Also the numbering of the ingredients is confusing - when you say 10 - 21, do you mean from thyme to rosemary? Thanks, I'd appreciate your response because I'm dying to try this recipe!