Name: Miso Marinated Tofu
Ingredients: 1 lg Carrot; Peeled and coarsely chopped; 1/2 sm Onion; Peeled and coarsely chopped; 1/2 tb Honey; 1 tb Soy sauce; 1/2 c Barley miso; 1/4 c Cider vinegar or rice vinegar; 1/4 c Water; 3/4 c Vegetable oil; 2 lb Firm tofu; pressed and drained; 12 SERVINGS DAIRY-FREE

We are to love our neighbors as ourselves – and that standard of comparison, as ourselves , is often taken as an implicit command to love ourselves. On this view, the wording not only permits self-love but commands it; it not only sanctions self-esteem but reinforces its importance. On the face of it, however, self-love in Mark 12 is merely presupposed, not advocated. To read much of the contemporary literature, evangelical and otherwise, on self-esteem is to inhabit a domain a long way removed from the second great commandment.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegtime4	12	servings

INGREDIENTS

1	lg	Carrot
		Peeled and coarsely chopped
1/2	sm	Onion
		Peeled and coarsely chopped
1/2	tb	Honey
1	tb	Soy sauce
1/2	c	Barley miso
1/4	c	Cider vinegar or rice vinegar
1/4	c	Water
3/4	c	Vegetable oil
2	lb	Firm tofu; pressed and drained
12		SERVINGS DAIRY-FREE

INSTRUCTIONS

Nothing could be simpler for enter-taming than this flavorful dish. Make it
two days ahead, then pop it into the oven just before serving. Serve with
the Garlicky Roasted Mushrooms.
In food processor, finely chop carrot and onion. With motor running, add
honey, soy sauce, miso, vinegar, water and oil through the feed tube.
Process until all ingredients are incorporated and marinade is emulsified.
(Makes 2 cups.)
Cut each tofu brick into 3 lengthwise slices. Cover the bottom of 13- by
9-inch dish with about 1/2 cup of the miso marinade. Arrange half the tofu
slices over marinade. Spoon over another 1/2 cup of marinade, then repeat
with remaining tofu and marinade. Cover and marinate 2 days in
refrigerator.
Preheat oven to 450 degrees. Remove cover from dish and bake marinated tofu
just until heated through, about 10 minutes. Arrange on serving platter.
PER SERVING: 119 CAL.; 9G PROT.; 7G FAT (1G SAT. FAT); 9G CARB.:0 CHOL.;
514MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 34
Converted by MM_Buster v2.0l.

A Message from our Provider:

“No one knows the pain of rejected love like Jesus”