Cilantro-Lime Tofu Skewers With Avocado Cream

For the Avocado Cream:

3 large avocados

1/2 cup Vegenaise

Juice of 2 limes

1 1/2 tsp. salt

1/4 tsp. ground white pepper

DIRECTIONS:

Peel and core the avocados, then mash. Place in a food processor with the other ingredients and blend until smooth.

Adjust the seasonings with salt and lime juice.

Place in squeeze bottles and refrigerate.

For the Skewers:

1 1/2 lbs. extra-firm tofu

2 large onions, cut into 3/4-inch dice

3 yellow peppers, seeded and cut into 3/4-inch dice

1 1/2 lbs. whole cherry tomatoes

1 lb. whole crimini mushrooms

15 Mexican fiesta or bamboo skewers

3/4 cup olive oil

1/4 cup fresh lime juice

2 oz. tequila (optional)

1 1/2 Tbsp. chopped garlic

1/4 cup freshly chopped cilantro

1/4 cup freshly chopped parsley

3 jalapeño peppers, cut into thin slices

1 1/2 Tbsp. salt

THE HOW TO:

Thread the tofu, onions, peppers, tomatoes, and mushrooms on the skewers.

Stir together all the other ingredients and pour over the skewers to marinate for 2 hours.

Remove from the marinade and grill for 3 to 5 minutes on each side, or until the vegetables are softened and browned.

Serve with the avocado cream.

Makes 15 skewers