Tofu Kebabs

• 10 Wooden Skewers
• 1 Green Bell Pepper
• 2 Red Onions
• 14 ounces Extra firm block of Tofu
• 1 cup Coriander leaves, chopped
• 1/2 cup Mint Leaves, chopped
• 1 teaspoon Cumin Seeds
• 2 Garlic cloves, peeled
• 1/2 teaspoon inch fresh ginger root, peeled
• 1 tablespoon Lemon Juice
• 1 teaspoon Paprika
• 1 teaspoon Salt
• Oil to grease

1. Cut green pepper and 1 onion into similar sized pieces, preferably into 1 inch cubesrnrnChop the other onion into coarse pieces; Set aside
2. Drain the water in the tofu packet.rnrnCut the Tofu squares into 1 inch cubes.
3. In a blender, combine cilantro, mint, onion, garlic, cumin seeds, ginger with a 1/4 cup water. rnrnAdd water as necessary and blend to a smooth paste. Do not make the mixture runny.
4. Add Salt, lemon juice and Paprika.rnrnIn a bowl, add the onion, green pepper, and tofu pieces to the Coriander and Mint sauce
5. Refrigerate for about 2 hoursrnrnSoak wooden skewers in water for about 30 min.rnrnPreheat the oven to 400F
6. Oil/Grease a baking sheetrnrnAlternately thread tofu, onion, and green pepper pieces onto the skewers.
7. Bake for 6 minutes and rotating the skewers, bake an additional 6- 8 minutes. rnrnI also like to broil on Hi for 3-4 minutes. That is completely optional.
8. Serve with the remaining chutney as a dip or drizzle on top

skewers, green bell pepper, red onions, coriander leaves, mint leaves, cumin seeds, garlic, ginger root, lemon juice, paprika, salt, grease

Taken from food52.com/recipes/18656-tofu-kebabs (may not work)