Spicy tofu pate #2
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh tofu |
| ¼ | cup | Cornmeal |
| ¼ | cup | Light vegegetable oil |
| 1 | teaspoon | Molasses |
| ¼ | teaspoon | Savory |
| ½ | teaspoon | Allspice |
| 1 | \N | 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 |
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