Marinated Veggies Tofu

Marinated Vegetables and Tofu en brochette


1 green bell pepper
1 sweet onion
6 new potatoes (or any other golf-ball size white potato) cut in half
1 small sweet potato or yam
12 cherry tomatoes

Prepare tofu marinade 3 to 5 days in advance (see below). Cut vegetables into
1 inch pieces and immerse in vegetable marinade. Place on skewer (10 inch/
25cm stick or longer) alternating the green pepper, potato, mushroom pieces
(from tofu marinade) tofu, onion, sweet potato, cherry tomato. Place on grill
or hibachi and turn frequently, basting occasionally with the vegetable
marinade. Cook till potato is done and tofu is golden brown. For faster
cooking, potatoes can be microwaved or boiled partially in advance.
Serve with a mix of brown and wild rice cooked in vegetable broth and whole
wheat sourdough bread.

Tofu Marinade

2 packages Mori-Nu Lite firm tofu.
1/2 oz. (15 gm) dried wild mushrooms (porcini or shitake)
1 cup water
2 t dried oregano (or marjoram)
2 cloves garlic, sliced
1/2 cup red wine vinegar or sherry vinegar
1/2 cup tamari (or salt-reduced shoyu) +
4 cloves (the spice)
1/2 t salt and several twists of freshly ground black pepper

Cut tofu into 1 inch (2.5 cm) slabs, let drain on a slanted board. Weigh down
to press out the water (so marinade will be absorbed and not diluted) with a
heavy object (a can of tomatoes, etc.).

Toast oregano (or marjoram). Simmer mushrooms in a cup of water for 15
minutes, add all other marinade ingredients and then strain through a coffee
filter. Place tofu in a non-corrosive dish or container and cover with
marinade. Keep in refrigerator 3 to 5 days.

Tofu marinade can be used again if the tofu was well drained. After removing
tofu, boil. strain and refrigerate.

Vegetable Marinade

2 T red wine vinegar
1 clove garlic, finely chopped
1 T Dijon mustard
1 T herb mixture (parsley, thyme, marjoram; all finely chopped)
1 t corn starch
salt and pepper

Dip vegetables (but not the tofu or mushrooms) in vegetable marinade
and arrange on skewer, alternating veggies, tofu, mushrooms, etc.
On barbeque/hibachi, rotisserie or under broiler, turning often,
cook until done and evenly browned.

(This recipe is adapted from a menu item at Greens, a gourmet
vegetarian restaurant at Fort Mason in San Francisco.)