Herb tofu galette with cashew crust & chutney

Ingredients

Quantity		Ingredient
1	pounds	Extra-firm tofu
2	tablespoons	Chervil
2	tablespoons	Tarragon
2	tablespoons	Parsley
¾	cup	Cashews, ground medium-fine
⅔	cup	Breadcrumbs
⅛	teaspoon	Cayenne
1	large	Papaya, seeded, peeled & coarsely chopped
2	tablespoons	Ginger, julienned
2	tablespoons	Cilantro, chopped
2	tablespoons	Chives
½	teaspoon	Herb salt
½	teaspoon	White pepper, cracked
1	cup	Soya milk
		Salt
		Olive oil spray
3	tablespoons	Lime juice
2	tablespoons	Maple syrup
½	teaspoon	Salt
		Cayenne

Directions

HERBED TOFU

GALETTE

PAPYA-CILANTRO CHUTNEY

Cut tofu into 12 equal slices & extract excess moisture. Combine the herbs with soy milk & mix.

Preheat oven to 375F. Place nuts, breadcrums & cayenne on waxed paper & mix. One by one, dip tofu pieces in herbed milk & then press into nut mixture until coated completely. Set aside on a separate sheet of waxed paper. When all pieces have been coated, spray with olive oil on both sides. Bake on baking sheet, turning once, until crisp & richly browned, about 35 to 40 minutes.

Place three galettes on warmed dinner plates, serve with okra or a seasonal vegetable & chutney.

CHUTNEY: Combine first five ingredients in a bowl & mix. Cover & chill for at least 1 hour. Before serving, add salt & season with cayenne.

Yamuna Devi, "Yamuna's Table"

Submitted By MARK SATTERLY On 08-31-95

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