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      Title: Tandoori Tofu Brochettes
 Categories: Barbecue, Indian, Vegetarian
      Yield: 4 servings

      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.

  "Vegetarian Times" July, 1993
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Indonesian-Style
 Categories: Main dishes, Vegetarian, Vegan
      Yield: 4 servings

    1/4 c  Smooth peanut butter
    1/4 c  Soy sauce
    1/4 c  -Water
    1/2 ts Oriental sesame oil
    1/2 ts Ground ginger
      1 ts Rice vinegar
      1 tb Brown sugar, firmly packed
      2    Garlic cloves
           - minced or pressed
      1 tb Sesame seed
      3    Green onions
           -ends trimmed, thinly sliced
      1 lb Regular tofu; drained
           Hot cooked rice
           Major Grey chutney

  In a small bowl, stir together peanut butter, soy sauce, water,
  sesame oil, ginger, vinegar, and sugar until smooth.  Mix in garlic,
  sesame seed, and onions.

  Spoon about 1/4 of the peanut butter mixture into an 8-inch-square
  pan. Cut tofu ito 4 equal slices.  Lay slices side by side in pan
  (trim slices to fit, if needed, tucking scraps into corners).

  Spoon remaining sauce over tofu.  If made ahead, cover and chill up
  to 4 hours.

  Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25
  minutes.  Transfer tofu to plates with a spatula; spoon sauce onto
  tofu and rice.  Offer chutney to add to taste.

  Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g
  carbo.; 1,115 mg sodium; 0 mg chol.

  Source: Amelia Lane - Bend, Oregon Sunset magazine - April, 1992
  Typed for you by Karen Mintzias
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