| Ingredients: |  |
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4
tablespoons white wine vinegar |
|
1 tablespoon
fresh rosemary, chopped |
|
1
tablepoon cilantro, chopped |
|
1
tablepoon fresh thyme, chopped |
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10
1/2 oz. package of firm beancurd (tofu) |
|
12
oz. white button mushrooms |
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salt
and pepper, to taste (not included in Nutrition Facts label)
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| Directions: |
| |
| 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.
(*Why wash the outside of the lemon first? They are put out in the bins at the
market by hand and are often picked up and looked over by other customers. Since
we are using the peel in this recipe, to prevent possible foodborne illness from
occurring, washing off the germs from previously handling with soap and water
will ensure a safer meal.) |
| 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. |
