Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Extra-firm tofu 1 1/2 c Cabbage, shredded
1 sl 1/2" ginger 1/3 c Wholewheat flour
2 ea Jalapeno, seeded 2 ts Baking powder
1 ea Red bell pepper, chopped Salt pepper
2 1/2 c Carrots, shredded Olive oil spray

-----------------YELLOW PEPPER-TOMATO SAUCE----------------------
3 ea Yellow bell peppers 1 1/2 tb Olive oil
3 ea Yellow tomatoes, peeled, 1 tb Dill, chopped
-- seeded chopped Herb salt
1/2 tb Ginger, grated Cayenne

Slice tofu press between absorbent towels. Break into pieces. Mince
ginger jalapeno in a food processor. Add bell pepper chop
coarsely. Add tofu pulse, then process to a crumbly powder.

Preheat oven to 350F. Steam carrot cabbage until wilted. Add
vegetables, flour baking powder to the processor bowl pulse until
you have a coarse puree. Season with salt pepper.

Generously spray a 12-cup muffin tin. Distribute the mixture among
the cups gently pack to smooth the surface. Bake until golden
brown, about 35 to 45 minutes. Loosen with a knife turn onto wire
racks. Place two ramekins on a warmed plate surround with sauce
serve immediately.

SAUCE: Preheat broiler char. Cool in a covered bowl rub off
skins. Seed, derib coarsely chop. Combine with rest of ingredients
in a food processor puree. Gently warm before serving.

Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 08-31-95

Browse by categories