| 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.
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