Filet De Tofu With Apricot Dijon Sauce

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables	Vegetarian	Fruits, Main dish, Tofu, Vegetarian	4	Servings

INGREDIENTS

1		Onion, chopped
2		Garlic cloves, crushed
		Vegetable oil
1	T	Tamari
1	t	Dijon mustard
2	c	Orange juice
1	c	Apricot puree or jam
2	lb	Extra firm tofu
		thinly sliced
		Scallions, chopped
2	pn	Dill

INSTRUCTIONS

Pan-fry onion and garlic in oil.  Gradually add tamari, mustard,
orange juice, and apricot puree.  Stir until you have a smooth sauce.
In separate pan, fry tofu in oil, and add to sauce.  Cook mixture  over
low heat until sauce reduces by half.  Place tofu in serving dish, and
garnish with chopped shallots and  dill. Serve with stir-fried
vegetables, rice, or a salad.  John Paino & Lisa Messinger, "The Tofu
Book"  Posted by Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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We dare not, indeed, presume to speculate or dogmatize on the manner of this intercession. It is a silent inarticulate speech and pleading. The voice of Abel’s blood is represented, by a bold figure, as crying from the ground. That blood, it need not be remarked, was in reality mute. So doubtless is it with our Divine Intercessor. There may be no articulate accents, no audible utterances. He sprinkles no material blood. But this we know, that He has carried with Him to His intercessory throne a glorified body, still bearing the visible marks of earthly humiliation and suffering – the perpetual memorials of His atoning sacrifice – so that that blood may still be said to have a voice before the throne – “The blood of sprinkling which speaks better things than that of Abel.”

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