Spicy tofu pate
4 servings
Quantity | Ingredient | |
---|---|---|
1 | pounds | Tofu (fresh) |
¼ | cup | Whole wheat flour |
¼ | cup | Cornmeal |
½ | cup | Wheat germ |
¼ | cup | Vegetable oil |
2 | tablespoons | Soy sauce |
1 | teaspoon | Molasses |
½ | teaspoon | Ground fennel |
1 | Garlic clove; -OR- Garlic powder | |
¼ | teaspoon | Savory |
¼ | teaspoon | Powdered sage |
½ | teaspoon | Allspice |
2 | teaspoons | Oregano |
2 | teaspoons | Dijon mustard, more to taste (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.
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. ⅔. 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).