Ingredients
- CURRY & HERB MARINADE:
3 cups orange/yellow peppers, diced
3/4 cup white wine
1/3 cup shallot, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
3tbsp tamari
4tbsp curry powder
1/4 tsp salt
1/8 tsp pepper
1/3 cup chopped basil & parsley
1. In a blender, place all ingredients, except herbs and blend for 1 or 2 min. Add herbs and blend an add'l 10 seconds. Use as a marinade for veggies & tofu
TOFU CUTLETS:
2 lbs firm tofu
2 cups Curry Marinade
1. cut each block of tofu in half lengthwise, turn each half cut-side down on the board, and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half - you should have 16 tofu cutlets
2. on a large cookie sheet, place a clean towel, then all the tofu cutlets in a single layer, followed by another layer of toweling and finally place another large cookie sheet on top. Place several large cans on top of the cookie sheet and leave tofu to site for 1 hour.
3. Cover the bottom of a large casserole dish with 1/3 of the marinade, place pressed tofu cutlets on top, and pour the remaining marinade over the top. Cover, place in the fridge, and leave to marinate for 1 hour.
4. Place the cutlets on a hot grill & cook 7-8 min per side or until lightly browned around the edges.
Serve 2 cutlets per person
CURRIED VEGETABLE KEBABS:
16 large florets of broccoli & cauliflower
16 button mushrooms, wiped clean
2 large red onions, each cut into 8 wedges
2 green peppers, cut into 16 pieces
2 red peppers, cut into 16 pieces
1 eggplant, cut into 1" cubes
1 cup Curry & Herb Marinade
8 bamboo skewers, soaked in water for a couple of hours
1. Blanch both broccoli & cauliflower.
2. Thread the vegetables onto the skewers in the following order: 1 mushroom, 1 wedge of red onion, 2 pieces of red pepper, 2 cauliflower floret with tops facing outward, 2 pieces of green pepper, 2 pieces of eggplant, 2 broccoli florets with tops facing outward, 1 wedge of red onion and end with button mushroom.
3. Place all the skewers in a large casserole dish, pour the marinade over and rotate them a bit to fully coat with the marinade. Cover, place in the fridge for 1 hour to marinate.
4. Place the skewers on a hot grill, turn them over often and cook until lightly charred on all sides, approx. 10 min total cooking time.
Serve 1 kabob per person
Description
Recipe Came From The Vegan Chef...online
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