Grilled Tofu and Mushroom Brochettes

Description
Grilled Tofu and Mushroom Brochettes from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 1 lemon
 * 1 garlic clove, crushed
 * 3 tablespoons olive oil
 * 4 tablespoons white wine vinegar
 * 1 tablespoon fresh rosemary, chopped
 * 1 tablespoon cilantro, chopped
 * 1 tablespoon fresh thyme, chopped
 * 10½ oz package of firm bean curd (tofu)
 * 12 oz white button mushrooms
 * salt and pepper, to taste

Directions

 * 1) Wash outside of lemon thoroughly with warm water and soap
 * 2) Pat dry then grate peel and set aside.
 * 3) Slice lemon in half and squeeze out juice into a medium sized bowl.
 * 4) Add the garlic, oil, vinegar and chopped herbs to the lemon juice and mix well.
 * 5) Add salt and pepper to taste.
 * 6) Clean mushrooms with a damp cloth to remove any excess soil.
 * 7) Slice mushrooms in half and set aside.
 * 8) Using a sharp knife, slice the tofu into medium sized chunks.
 * 9) Thread tofu alternated with sliced mushrooms onto metal or wood skewers.
 * 10) Place brochettes into a shallow pan and pour the lemon-herb marinade over the skewers, coating evenly.
 * 11) Cover with plastic wrap and refrigerate for 1–2 hours.
 * 12) Prepare grill.
 * 13) Remove brochettes and set aside marinade for basting.
 * 14) Cook brochettes over a hot grill, brushing often with the reserved marinade for about 6 minutes or until cooked through.
 * 15) Serve with an extra sprinkling of chopped fresh herbs and lemon wedges.