Tandoori Tofu And Vegetable Kebabs

• 1 (16-ounce) package water-packed firm tofu, drained and cut into 16 cubes
• Cooking spray
• 1 cup finely chopped onion
• 3/4 cup plain low-fat yogurt
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons canola oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 16 large mushrooms (about 10 ounces)
• 2 small red onions, each cut into 8 wedges
• 2 2/3 cups water
• 1 1/3 cups uncooked basmati rice
• 2/3 cup golden raisins
• 1 teaspoon salt, divided

1. Preheat oven to 375u0b0.
2. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 375u0b0 for 25 minutes or until tofu releases 3 or more tablespoons liquid.
3. Prepare grill.
4. Combine chopped onion and next 8 ingredients (through garlic) in a large bowl. Add tofu, mushrooms, and onion wedges; toss gently to coat. Let stand at room temperature 30 minutes.
5. While tofu and vegetables marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and 1/4 teaspoon salt. Let stand 5 minutes; fluff with a fork.
6. Remove tofu and vegetables from bowl; discard marinade. Thread tofu cubes, mushrooms, and onion wedges alternately onto 8 (6-inch) skewers. Lightly coat kebabs with cooking spray; sprinkle with remaining 3/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until lightly browned. Serve with rice.

water, cooking spray, onion, yogurt, ground coriander, ground cumin, fresh ginger, canola oil, ground turmeric, freshly ground black pepper, garlic, mushrooms, red onions, water, basmati rice, golden raisins, salt

Taken from www.myrecipes.com/recipe/tandoori-tofu-vegetable-kebabs (may not work)