Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Tofu (fresh) 1 Garlic clove; -OR-
1/4 c Whole wheat flour 2 ts -Garlic powder
1/4 c Cornmeal 1/4 ts Savory
1/2 c Wheat germ 1/4 ts Powdered sage
1/4 c Vegetable oil 1/2 ts Allspice
2 tb Soy sauce 2 ts Oregano
1 ts Molasses 2 ts Dijon mustard, more to taste
1/2 ts Ground fennel -(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.

JTK's notes: I accidently used wheat bran instead of germ, and it still
worked (kind of dry, though). I made this in a 2-qt. porcelain souffle
dish, which it filled approx. 2/3. I didn't have savory so I substituted
fresh thyme. As usual, I added more garlic hot sauce. Mash tofu very
well, or you will have lots of tofu lumps --- I think I might try blending
this in the food processor next time, to avoid this problem. This was
enough for maybe 4 days of lunches for me (pate on 4-5 Wasa breads/rice
cakes per day).

(vegan) --- from the net, don't know authorship (sorry).

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