| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Main dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Tofu, extra-firm |
| 1/3 | c | Blackstrap molasses |
| 1/3 | c | Mustard, prepared |
| preferably stone ground | ||
| 1/2 | t | Herbal salt |
| 1/2 | t | Seasoned pepper |
| 1 1/2 | lb | Okra, small rinsed and |
| patted dry | ||
| Olive oil spray or olive oil | ||
| for brushing | ||
| 1 | T | Coriander, ground |
| 1 | t | Cumin, ground |
| 1 | t | Curry powder |
| Herbal salt, optional | ||
| 3 | T | Tahini |
| 1 | T | Sugar or molasses |
| 1 | T | Lemon grass stalks, chopped |
| OR | ||
| 1 1/2 | T | Lemon grass, dried OR |
| 1/3 | t | Lemon or lime zest |
| 1/4 | t | Red pepper, crushed |
| 1 | t | Curry powder |
| 1 | c | water |
| 1/4 | c | Tomato sauce |
| 1 | T | Sesame seeds, toasted |
INSTRUCTIONS
Tofu: Cut tofu crosswise into 8 3/4-inch thick slabs, then cut in half lengthwise to yield 16 pieces. Put tofu between two kitchen towels, and place a cutting board on top. Let sit for about 10 minutes, or until excess liquid is absorbed. Combine molasses and mustard in a baking dish, mix in salt and pepper. Place tofu in marinade and turn to coat on all sides. Cover and marinate in the refrigerator for at least 1 hour. Okra: Cut off and discard okra stems and transfer okra to 2 baking sheets. Spray or brush well with oil, sprinkle with spices and salt if desired. Toss to coat and set aside. Sauce: Combine ingredients in a small saucepan and mix well. Cookover very low heat, stirring freuently, for minutes, or until slightly thickened. Set aside. To Cook: If using charcoal grill, oil grill surface; place tofu and okra over medium-hot coals and grill, covered, for 10 - 20 minutes, turning once. (If using an oven, prheat to 500 degrees; roast oiled cooling okra on a baking sheet, and tofu on an oiled cooling rack resting over a baking sheet for 15 - 25 minutes.) Tofu should be browned and okra should be tender. Arannge tofu and okra on a platter with dipping sauce.Serves 4. Per serving with 1 T sauce: 406 cal; 28 g prot; 14 g fat; 37 g carb; 0 chol; 478 mg sod; 5 g fiber; vegan Source: Vegetarian Times, July 93/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 480
Calories From Fat: 185
Total Fat: 21.8g
Cholesterol: 0mg
Sodium: 1021.8mg
Potassium: 1419.3mg
Carbohydrates: 52.7g
Fiber: 7.3g
Sugar: 6.4g
Protein: 25.5g