Vegetarian salami (vegan)

24 servings

Ingredients

Quantity Ingredient
1 pounds Firm Chinese-style tofu
1 quart Water
Tempeh marinade (see
Recipe)
1 Garlic clove, thinly sliced
⅛ teaspoon Ground black pepper

Directions

1. Drain the tofu and slice it into four equal pieces. Place the tofu and water in a saucepan, bring to a boil, and cook for 7 minutes.

Drain and cut into slices about ⅛ inch thick. Lay slices in one layer on a clean, thick kitchen towel. Cover with another thick kitchen towel and lay some heavy books on top to press out the water.

Let stand for 30 minutes.

2. Prepare the Tofu Marinade and add the garlic and black pepper to it at the end. Pour a little marinade into a flat-bottomed container that has a lid that seals and lay one layer of tofu in it. Cover with marinade and add another layer of tofu. Repeat until all the tofu and marinade are used up. Refrigerate for two days. If the marinade does not cover the tofu, turn container upside-down for half the time. The tofu can remain in the marinade for up to four days. The longer it soaks, the stronger it will be. If you prefer the slices to be drier, remove them from the marinade and lay them in one layer on a dish in the refrigerator for several hours. After the tofu has been removed from the marinade, store it wrapped or covered in the refrigerator for up to two days, or wrap tightly and freeze.

3. Use in sandwiches as you would use cold cuts, or cut up in salads.

Makes 1 pound, or 24 slices.

From _The High Road to Health_, by Lindsay Wagner and Ariel Spade Posted by deeanne@... to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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