| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan | 16 | Servings |
INGREDIENTS
| 1 | c | Cornmeal |
| 1/2 | ts | Sea salt |
| 1/4 | ts | Baking powder |
| 1 | pk | Extra-firm silken tofu (10.5 oz) |
INSTRUCTIONS
In a medium-size mixing bowl, combine cornmeal, salt and baking powder. Blend tofu in a blender or food processor untilsmooth and creamy. Add tofu to cornmeal mixture and mix wel. Drop batter by tablespoonfuls into a kettle of gently boiling stew or soup. Cover and cook over medium heat for about 10 minutes. To test for doneness, remove one dumpling from stew and slice it. The inside should be bread-like. Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb; 2 g fat; 0 mg chol; 51 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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