INGREDIENTS

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

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”