| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh tofu |
| 1/4 |
c |
Cornmeal |
| 1/4 |
c |
Light vegegetable oil |
| 1 |
ts |
Molasses |
| 1/4 |
ts |
Savory |
| 1/2 |
ts |
Allspice |
| 1 |
|
Garlic clove, or |
| 2 |
ts |
Garlic powder |
| 1/4 |
c |
Whole wheat flour |
| 1/2 |
c |
Wheat germ |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Ground fennel |
| 1/4 |
ts |
Powdered sage |
| 2 |
ts |
Oregano 3 teaspoons Dijon or any prepared mustard |
INSTRUCTIONS
Mash tofu in a large bowl. Add remaining ingredients, mix well with fork or
by hand. Pack into small oiled casserole dish; cover with two or three
paper towels. Steam 25 to 35 minutes on a rack inside a covered pot with
water on stove or in a pan of water in the oven at 375 degrees. Top will
brown slightly. Cool before removing from dish. Steaming blends flavors.
Stores up to two weeks in fridge. Makes 2.5 cups.
Jay Stevens, host ³³°±²³²±°³°±²³²±°³°±²³ VEGETARIAN CUISINE
³²±°³°±²³²±°³°±²³²±°³³
From: Jim Porter Date: 05-13-93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If you want to be a leader, you must serve.”