| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Firm lowfat tofu; drained and cut into 1/4- to 1/2-inch cubes |
| 2 |
c |
Water |
| 2 1/2 |
tb |
Nutritional yeast |
| 1/2 |
ts |
Salt; or salt-free seasoning |
| 1/4 |
ts |
Onion powder |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Garlic powder |
| 1 |
pn |
Parsley; dill, thyme, marjoram and turmeric |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Weak chicken-flavoured broth |
| 2 |
tb |
Tahini |
| 2 |
tb |
Fresh lemon juice |
| 2 |
ts |
Minced fresh dill; or 1 t dried |
| 1 |
ts |
Low-sodium tamari |
| 1/2 |
ts |
Salt; or salt-free seasoning |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Garlic powder |
INSTRUCTIONS
Place the first set of ingredients in a saucepan. Bring to a boil. Reduce
the heat and simmer over medium heat, uncovered, for 20 minutes, stirring
occasionally. Drain and place in a bowl. Whisk together the second set of
ingredients until well blended. Pour over the tofu and toss gently. Cover
and chill several hours, stirring occasionally to ensure the tofu cubes are
evenly coated by the marinade. Store in the fridge (it keeps for a week or
more), and drain before using.
Recipe(s) adapted from: "The Uncheese Cookbook" "The American Vegetarian
Cookbook" "Low Fat Living"
Posted to fatfree digest V97 #180 by Jacqueline <still@bconnex.net> on Aug
15, 1997
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