Address thyself to the worship of God with a solemn pause, and take time to compose thyself for it, not going about it with precipitation, which is called hasting with the feet (Pro. 19:2). Keep thy thought from roving and wandering from the work; keep thy affections from running out towards wrong objects, for in the business of God’s house there is work enough for the whole man, and all too little to be employed… When we are in the house of God, we are in a special manner before God and in His presence, there where He has promised to meet His people, where His eye is upon us and ours ought to be unto Him

Matthew Henry

CATEGORY	CUISINE	TAG	YIELD
		Veg07	8	servings

INGREDIENTS

1	lb	Firm regular tofu; drained
		Cut into 1/4" or 1/2" cubes
2	c	Water
2	tb	All Season Blend; (see recipe)
1/4	c	Red wine vinegar
1/4	c	Water
2	tb	Tahini
2	tb	Lemon juice
1	ts	Salt
1	ts	Dried basil
1	ts	Dried oregano
1/2	ts	Garlic granules

INSTRUCTIONS

Place the tofu cubes, the 2 cups of water, and the All Season Blend
in a saucepan. Bring to a boil, reduce heat to medium, and simmer
uncovered for 20 minutes, stirring occasionally. Drain and place in a
bowl.
In a separate bowl, whisk together the remaining ingredients until
well blended. Pour over the tofu and toss carefully. Cover and chill
several hours, stirring occasionally to make sure the tofu cubes are
evenly coated.
Store in the refrigerator. It will keep a week or more.
Recipe by: The Uncheese Cookbook
Converted by MM_Buster v2.0l.

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