1 lb Extra firm tofu, drained

      3 ea Green onions

      1 tb Fresh ginger, minced

      3 ea Garlic cloves

      1 tb Brown sugar

      1 tb Soy sauce

      1 pn Saffron, dissolved in 1/2 c

           -- boiling water
    1/2 c  Soy yogurt

      2 tb Chili powder

      2 tb Paprika

      1 tb Garam masala, optional

           Salt & pepper to taste
           --------BROCHETTES----------
      4 sm Red onions, unpeeled

    1/4 lb Button mushrooms

      1 pt Cherry tomatoes

      1 ea Green pepper, seeded & slice

           Cilantro leaves & lemon
           -- wedges for garnish
  Gently press tofu to remove exces moisture.  Slice into large pieces & then
  cut each chunk crosswise. Set aside. Place green onions & ginger in a food
  processor & process briefly.  With the machine running, drop in garlic
  cloves, one at a time. Process 30 seconds. Add remaining ingredients.
  Process 1 minute.
  BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal.
  Refrigerate overnight.  Prepare grill next day. Quarter onions & remove
  papery outer skins. Skewer vegetables & tofu alternately. Place on hot
  grill & brush with remaining marinade.  Cover grill tightly & allow to
  smoke for 5 minutes.  Don't peek. Trun once & cook for another 3 to 5
  minutes. Garnish with cilantro & lemon wedges.
  PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg Sod.;
  5g Fiber.