Spicy Tofu Pate #2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh tofu,
1/4 cup: Cornmeal,
1/4 cup: Light vegegetable oil,
1 tsp: Molasses,
1/4 tsp: Savory,
1/2 tsp: Allspice,
1: Garlic clove, or
2 tsp: Garlic powder,
1/4 cup: Whole wheat flour,
1/2 cup: Wheat germ,
2 tbsp: Soy sauce,
1/2 tsp: Ground fennel,
1/4 tsp: Powdered sage,
2 tsp: Oregano,
2: -3 teaspoons Dijon or any prepared mustard,
Directions:
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
VEGETARIAN CUISINE
From: Jim Porter Date: 05-13-93
Source from luhu.jp
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
VEGETARIAN CUISINE
From: Jim Porter Date: 05-13-93
Source from luhu.jp
Tags
Main dish