Name: Baked, Pressed Tofu
Ingredients: x Tofu; 1/2 c Flour; x Favorite spices

“But it is clear that those two women love each other. Why should you say that is wrong?” We must accept God’s definition of love. And according to the famous “love chapter” in 1 Corinthians 13, love “does not rejoice in unrighteousness, but rejoices with the truth” (1 Cor. 13:6). The Bible repeatedly calls homosexuality, unrighteous. God is love and we must stand by God’s definition of love and not society’s definition. Furthermore, it is in love for the homosexual that we warn him or her about their relationship. First Corinthians 6:9-10, “Or do you not know that the unrighteous will not inherit the kingdom of God? Do not be deceived; neither fornicators, nor idolaters, nor adulterers, nor effeminate, nor homosexuals, nor thieves, nor the covetous, nor drunkards, nor revilers, nor swindlers, will inherit the kingdom of God.” How can we believe this verse in Scripture and then tell a gay person everything is fine? I’d say that’s extremely unloving!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Veg-cook, Sept.	1	Servings

INGREDIENTS

	x	Tofu
1/2	c	Flour
	x	Favorite spices

INSTRUCTIONS

From: [email protected] (Daniel Cross X8663 P5108).  About the quickest
tofu recipe I know is this one: Mix some flour (about .5 cup) with your
favorite spices (I like cayenne). Press most of the water out of a block of
tofu with a towel, then slice it up any old way. Dip the slices in soy
sauce, then in the flour/spice mix, and place on a baking tray. Bake for
20-30 minutes (a toaster-oven is great for this). If you like them browned
a little more, put them under the broiler for 5 min. before serving.
From: [email protected] (Sam Voeller).  sort of a boring tofu user myself,
but one recipe I have is so yummy I use it in all sorts of things. Preheat
oven to 350 degrees (f) cut tofu (firm) into 1" cubes dip cubed tofu in soy
sauce, and dust on all sides with fresh-ground black pepper set on lightly
oiled (or non-stick) baking sheet and bake for 30 minutes, turning once so
that all sides are browned evenly. This gives the tofu some real, chewable
texture, as well as a spicey zing.  I use these tofu chunks in thick stews,
or just over steamed veggies.
rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith,
S.Smith34, [email protected] using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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