From The Complete Book of Vegetarian Cooking, edited by Veronica Sperling & Christine McFadden
Serves 4
Ingredients
- 1 Lemon
- 1 Garlic clove, crushed
- 4 tbsp Olive Oil
- 4 tbsp White Wine Vinegar
- 1 tbsp chopped fresh herbs, such as rosemary, parsley, and thyme
- 10 oz Smoked Tofu
- 12 oz Mushrooms
- Salt and Pepper
- Mixed salad leaves
- Cherry Tomatoes, halved
Directions
- Grate the rind from the lemon finely and squeeze out the juice.
- Add the garlic, olive oil, vinegar, and herbs to the lemon rind and juice, mixing well. Season to taste.
- Slice the tofu into large chunks. Thread the pieces on to metal or wooden skewers, alternating them with the mushrooms.
- Lay the kebabs in the shallow dish and pour over the marinade. Cover and chill for 1-2 hours, turning the kebabs in the marinade from time to time.
- Cook the kebabs over the barbecue, brushing them with the marinade and turning often, for about six minutes.
- Garnish with fresh herbs and serve with mixed salad leaves and cherry tomatoes.
