MUSHROOM BROCHETTES AND SMOKED TOFU

Preparation Method :

•  Soak the wooden skewers in hand hot water for 30 minutes.
• 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 (bean curd) into large chunks. Thread the pieces on to kebab sticks or wooden skewers, alternating them with the mushrooms.
• Lay the kebabs in a 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 6 minutes.
• Garnish with fresh herbs and serve with mixed salad leaves and cherry tomatoes.