A lamb is a meek creature. It hurts none, is hurt by all; it hangs not back, when it is led to the slaughter; it cries not when it is pierced; no greater emblem of patience to be found among irrational creatures. To this the prophet likens our Savior, when he said, “He was brought as a lamb to the slaughter, and as a sheep before the shearers is dumb, so he opened not his mouth,' Isaiah 53:7. How strange was His humility in entering into such a life!

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
	Chinese		2	Servings

INGREDIENTS

12	oz	Firm chinese-style tofu
1/2	ts	Ground cumin
1/2	ts	Chili powder
1/2	ts	Dried oregano
1/4	c	Olive oil
1	md	Clove minced garlic
1/4	c	White wine vinegar
1/4	c	Dry white wine
4		Thick slices whole wheat bread, lightly toasted
		Chili mayonnaise
		Sliced tomato
		Washed arugula
1	sl	Red onion, optional
		Salt and freshly ground black pepper

INSTRUCTIONS

Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with
another baking pan or cookie sheet and weight down with something heavy;
drain for at least 1/2 hour to remove excess water.
In a small cast iron skillet toast cumin, chili and oregano until they emit
a lovely aroma. Remove to a nonreactive saucepan and add olive oil, garlic,
vinegar and white wine. Bring to a simmer. Transfer drained and weighted
tofu to a ceramic or glass dish and pour marinade over tofu. Cover with
plastic and refrigerate for a day at least or, for up to 3 to 4 days.
Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6
inches away from the heat until crispy on each side.
Spread bread with mayonnaise; slice tofu in half to make 1/2-inch slices
and set over mayonnaise. Top with tomato, arugula and onion if you wish.
Spread second slice of toasted bread with chili mayo and cover sandwich.
Yield: 2 servings
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: MONDAY TO FRIDAY SHOW #MF6605 Posted to MC-Recipe Digest V1 #668
by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997

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