| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Moosewood, Vegetarian |
6 |
Servings |
INGREDIENTS
| 3 |
|
Tofu cakes; pressed and cubed |
| 3 |
tb |
Vegetable oil |
| 1 |
c |
Finely chopped onions |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
ts |
Ground fennel seeds |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1/8 |
ts |
Cayenne |
| 1 |
|
Green or red bell pepper; chopped |
| 2 |
tb |
Tamari soy sauce |
| 2 |
tb |
Fresh lemon juice |
| 3 |
tb |
Molasses; or brown sugar |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Prepared mustard |
| 6 |
tb |
Tomato paste; (from 7oz can) |
| 1 |
c |
Water |
| 4 |
ds |
Tabasco sauce; or to taste |
INSTRUCTIONS
SAUCE
Saute the vegetables and spices. Whisk together the sauce ingredients.
Combine the sauteed vegetables and the sauce and pour over tofu cubes in a
shallow baking pan. Bake covered at 350F for 30 minutes and uncovered for
another 30 minutes, stirring very gently to avoid breaking the tofu cubes
throughout the cooking period. Serve on rice with a side dish of cole slaw
or mixed greens. Or pack it into a pita to make a Dixie Pita Sandwich.
Recipe from NEW RECIPES FROM MOOSEWOOD RESTAURANT, by The Moosewood
Collective © 1987, used with permission of Ten Speed Press; CompuCook's
Recipe Collection.
Posted by phannema@wizard.ucr.edu and mcBuster on 97
Recipe by: Moosewood
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