 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Grilled Lemon Herb Tofu Kebobs on
Rosemary Skewer
Remove the leaves from the Rosemary branches by holding the branch
with one hand holding the top ( the leavers grow up toward the top),
use the other hand to push down removing the leaves as you hold the top
steady.
Serves 4
4 Rosemary branches, rosemary leaves removed and reserved for other use 1 14 ounce package organic extra firm tofu 2 Large cloves organic garlic 1 Tablespoon fresh organic oregano leaves, or 1 teaspoon dried 4 Tablespoons freshly squeezed lemon juice, from about 1 lemon 1 Tablespoon extra virgin olive oil sea salt and pepper to taste
Soak the rosemary branches in cold water to cover.
Line a cookie sheet with a double layer of paper towels or a kitchen towel. . Drain the tofu. Cut the block of tofu in half lengthwise, to create two thinner blocks of tofu, then the blocks each into thirds lengthwise and crosswise, giving you 18 cubes. Arrange the cubes single layer onto the paper towels and place a double layer of paper towels on top. Press the cubes lightly to remove excess liquid. Set aside while you prepare the marinade: Place the garlic cloves into the bowl of a food processor fitted with a metal blade. Cover and process for a few seconds to mince. Add the oregano leaves, lemon juice, olive oil, salt and pepper. Cover and process for about 10 seconds to blend. Taste for seasonings. Transfer the drained tofu cubes onto a clean plate. Spoon the marinade evenly over the tofu, using a rubber spatula to scrape the processor bowl of the marinade. Set aside to marinate for a few minutes while you heat the grill, or cover and refrigerate overnight. Heat the grill to medium. Remove the rosemary branches from the water. Carefully thread 4 tofu cubes onto two branches and 5 tofu cubes onto the remaining two branches. When the grill is heated, brush the grill rack with organic canola or organic sunflower oil. Arrange the kebobs single layer onto the heated oiled rack and cook for about 3 minutes per side, until grill mark appear, then using tongs to carefully turn the kebobs to brown the other side. Transfer to a plate. Serve warm or chilled. |