Irish Stew With Frozen Tofu

Sanctification is a gift just as justification is (a double grace, or duplex gratia, as Calvin called it). Both are the gift of God, ours by virtue of union with Christ. Both are found in Christ alone. Both are necessary for salvation – justification being the root and sanctification being the fruit. As is often said: faith alone justifies, but the faith that justifies is never alone. So we must never separate justification and sanctification. The former can’t help but produce the latter, and the latter must flow from the former. And yet we should not be afraid to talk about justification in a different way than we talk about sanctification. One calls us to rest; the other to fight. One reckons us righteous; the other makes us righteous. One allows for no increase or degrees; the other expects progress and growth. One is a declaration of God about us, the other a work of God in us.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Casseroles, Ireland, Main dish, Soups/stews, Vegetarian	1	Recipe

INGREDIENTS

1/2	c	Frozen tofu
1		Onion
6	oz	Potatoes
1		Carrot
1/2	t	Yeast extract
2/3	c	Vegetable stock or water
1/2	c	Whole wheat flour -=PLUS=-
2	T	Whole wheat flour
1	pn	Sea salt
1	t	Baking powder
1/8	c	Vegan margarine
		Soymilk as required
1	T	Soy sauce
1	T	Water
1	t	Cider vinegar
1	T	Vegetable oil
		minutes.

INSTRUCTIONS

Pour boiling water over the tofu, cover if possible, and leave for 10
to  Chop the onion.  Dice the potatoes and carrot into small pieces.
Add  the yeast extract to the stock or water and bring to the boil in a
saucepan. Add the onions and potatoes, lower heat, and leave to  simmer
for 7-10 minutes.  Add the carrots and cook for a further 4-5  minutes.
While the vegetables are cooking put the 1/2 cup flour in a bowl and
mix in salt and baking powder.  Cut in the margarine, then pour in
enough soy milk (about 2 tablespoons) to make a soft dough. Divide  the
dough into four balls.  Put the soy sauce, water, and vinegar into a
small bowl. Drain the  tofu and squeeze it gently to extract excess
liquid. Cut it into  small dice. Put the dice into the bowl with the
soy sauce mixture and  stir it round; the liquid should be absorbed
rapidly by the tofu.  Spread the 2 tablespoons flour on a plate and
turn the tofu cubes in  it. Heat the oil in a skillet and stir-fry the
tofu cubes until  lightly browned.  Add the tofu cubes to the vegetable
mixture and turn into an oven  dish. Flatten the dough balls and place
them on top. Place in a 435F  (220C) Gas Mark 7 oven for 15 minutes and
serve immediately.  Leah Leneman, "The Single Vegan"  Posted by Karen
Mintzias Submitted  By On  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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