Vegetable & Tofu Ramekins Recipe

Vegetable & Tofu Ramekins Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
1 lbs: Extra-firm tofu,
1 1/2 cup: Cabbage, shredded
1 slice: 1/2" ginger,
1/3 cup: Wholewheat flour,
2 each: Jalapeno, seeded
2 tsp: Baking powder,
1 each: Red bell pepper, chopped
Salt & pepper,
2 1/2 cup: Carrots, shredded
Olive oil spray,

YELLOW PEPPER-TOMATO SAUCE
3 each: Yellow bell peppers,
1 1/2 tbsp: Olive oil,
3 each: Yellow tomatoes, peeled,
1 tbsp: Dill, chopped
-- seeded & chopped,
Herb salt,
1/2 tbsp: Ginger, grated
Cayenne,

Directions:

Slice tofu & press between absorbent towels. Break into pieces. Mince
ginger & jalapeno in a food processor. Add bell pepper & chop
coarsely. Add tofu & pulse, then process to a crumbly powder.

Preheat oven to 350F. Steam carrot & cabbage until wilted. Add
vegetables, flour & baking powder to the processor bowl & pulse until
you have a coarse puree. Season with salt & pepper.

Generously spray a 12-cup muffin tin. Distribute the mixture among
the cups & gently pack to smooth the surface. Bake until golden
brown, about 35 to 45 minutes. Loosen with a knife & turn onto wire
racks. Place two ramekins on a warmed plate & surround with sauce &
serve immediately.

SAUCE: Preheat broiler & char. Cool in a covered bowl & rub off
skins. Seed, derib & coarsely chop. Combine with rest of ingredients
in a food processor & puree. Gently warm before serving.

Yamuna Devi, "Yamunas Table"
Submitted By MARK SATTERLY On 08-31-95


Source from luhu.jp