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Recipe by: shirelle
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See below ingredients and instructions of the recipe
1 lb Fresh tofu
1/4 c Cornmeal
1/4 c Light vegegetable oil
1 ts Molasses
1/4 ts Savory
1/2 ts Allspice
1 Garlic clove, or
2 ts Garlic powder
1/4 c Whole wheat flour
1/2 c Wheat germ
2 tb Soy sauce
1/2 ts Ground fennel
1/4 ts Powdered sage
2 ts Oregano
2 -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 2.5 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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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