Indian

Curry Tofu Cutlets w/ Vegetable Kebabs is for Dinner.

Curry Tofu Cutlets w/ Vegetable Kebabs takes 30 minutes to prepare.

Curry Tofu Cutlets w/ Vegetable Kebabs takes 18 minutes to cook.

Curry Tofu Cutlets w/ Vegetable Kebabs makes 8 servings.

The ingredients for Curry Tofu Cutlets w/ Vegetable Kebabs are:

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

Here is how you make Curry Tofu Cutlets w/ Vegetable Kebabs:

Serves 8 people - 2 Tofu Cutlets + 1 Kabob each.Number of Servings: 8Recipe submitted by SparkPeople user LRENAUD1.

The nutritional information for Curry Tofu Cutlets w/ Vegetable Kebabs is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 305.6

• Total Fat: 20.2 g
• Cholesterol: 0.0 mg
• Sodium: 506.1 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 12.1 g
• Protein: 25.4 g

Curry Tofu Cutlets w/ Vegetable Kebabs is Indian cuisine.

The dietary needs meet for Curry Tofu Cutlets w/ Vegetable Kebabs is Vegan