Throughout the millennia of human history, up until the past two decades or so, people took for granted that the differences between men and women were so obvious as to need no comment. They accepted the way things were. But our easy assumptions have been assailed and confused, we have lost our bearings in a fog of rhetoric about something called equality, so that I find myself in the uncomfortable position of having to belabor to educated people what was once perfectly obvious to the simplest peasant.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegtime4	12	servings

INGREDIENTS

1	lg	Carrot
		Peeled and coarsely chopped
1/2	sm	Onion
		Peeled and coarsely chopped
1/2	tb	Honey
1	tb	Soy sauce
1/2	c	Barley miso
1/4	c	Cider vinegar or rice vinegar
1/4	c	Water
3/4	c	Vegetable oil
2	lb	Firm tofu; pressed and drained
12		SERVINGS DAIRY-FREE

INSTRUCTIONS

Nothing could be simpler for enter-taming than this flavorful dish. Make it
two days ahead, then pop it into the oven just before serving. Serve with
the Garlicky Roasted Mushrooms.
In food processor, finely chop carrot and onion. With motor running, add
honey, soy sauce, miso, vinegar, water and oil through the feed tube.
Process until all ingredients are incorporated and marinade is emulsified.
(Makes 2 cups.)
Cut each tofu brick into 3 lengthwise slices. Cover the bottom of 13- by
9-inch dish with about 1/2 cup of the miso marinade. Arrange half the tofu
slices over marinade. Spoon over another 1/2 cup of marinade, then repeat
with remaining tofu and marinade. Cover and marinate 2 days in
refrigerator.
Preheat oven to 450 degrees. Remove cover from dish and bake marinated tofu
just until heated through, about 10 minutes. Arrange on serving platter.
PER SERVING: 119 CAL.; 9G PROT.; 7G FAT (1G SAT. FAT); 9G CARB.:0 CHOL.;
514MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 34
Converted by MM_Buster v2.0l.

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