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
- 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
- Wash outside of lemon thoroughly with warm water and soap 
- Pat dry then grate peel and set aside.
- Slice lemon in half and squeeze out juice into a medium sized bowl.
- Add the garlic, oil, vinegar and chopped herbs to the lemon juice and mix well.
- Add salt and pepper to taste.
- Clean mushrooms with a damp cloth to remove any excess soil.
- Slice mushrooms in half and set aside.
- Using a sharp knife, slice the tofu into medium sized chunks.
- Thread tofu alternated with sliced mushrooms onto metal or wood skewers.
- Place brochettes into a shallow pan and pour the lemon-herb marinade over the skewers, coating evenly.
- Cover with plastic wrap and refrigerate for 1–2 hours.
- Prepare grill.
- Remove brochettes and set aside marinade for basting.
- Cook brochettes over a hot grill, brushing often with the reserved marinade for about 6 minutes or until cooked through.
- Serve with an extra sprinkling of chopped fresh herbs and lemon wedges.
- ↑ Why wash the outside of the lemon first? They are put out in the bins at the market by hand and are often picked up and looked over by other customers. Since we are using the peel in this recipe, to prevent possible foodborne illness from occurring, washing off the germs from previously handling with soap and water will ensure a safer meal.