Recipe - Vegetarian Tandoori Kebabs

1 pound Extrafirm tofu; drained
1 One half cup Water
One fourth cup Tamari sauce
3 tablespoon Nutritional yeast
2 teaspoon Dried crumbled sage
One half teaspoon Dried thyme
One half teaspoon Dried rosemary
One half teaspoon Garlic powder
1 cup Yogurt; plain lowfat
2 tablespoon Lemon juice
2 md Onions; minced
4 lg Clov garlic; crushed
2 tablespoon Ginger; grated
2 teaspoon Turmeric
1 teaspoon Curry powder
1 teaspoon Chili powder
One half teaspoon Ground coriander
One half teaspoon Ground cumin
One half teaspoon Nutmeg
One half teaspoon Paprika
32 Button mushroom caps
8 Bamboo skewers; soak in
water 5 min
8 Pita breads; warmed
6 cup Long grain white rice
Chutney
Yogurt

Cut tofu into 48 equal sized cubes. Mix together all ingredients in
marinade (ingredients 29). Marinate tofu at least 48 hours in refrigerator
(tofu can remain covered and refrigerated in marinade for up to 11/2
weeks).

Mix all ingredients for masala (ingredients 1021)in a shallow container or
dish. Remove marinated tofu cubes from refrigerator; mix with masala sauce,
making sure cubes are covered. Cover and store cubes in refrigerator
several hours, or up to several days, shaking or stirring occasionally.

Light barbecue, hibachi, indoor grill or oven broiler. Thread tofu cubes
and mushroom caps alternately on skewers, using 6 cubes and 4 caps per
skewer. Broil, grill or barbecue about 3 inches from the heat source,
turning and basting with masala sauce until slightly charred on all sides,
1015 minutes.

To serve: Place each skewer along middle of flatbread. Grasp bread around
skewer with hand; pull skewer out with other hand, leaving tofu and
mushrooms in bread. Skewer also can be placed on mound of rice. Serve with
other accompaniments (and lots of napkins!) Remaining masala sauce can be
heated gently and served on side. makes 8 skewers (4