Spicy tofu pate #2

1 servings

Ingredients

Quantity Ingredient
1 pounds Fresh tofu
¼ cup Cornmeal
¼ cup Light vegegetable oil
1 teaspoon Molasses
¼ teaspoon Savory
½ teaspoon Allspice
1 Garlic clove, or
2 teaspoons Garlic powder
¼ cup Whole wheat flour
½ cup Wheat germ
2 tablespoons Soy sauce
½ teaspoon Ground fennel
¼ teaspoon Powdered sage
2 teaspoons Oregano 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 2½ 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

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