Spicy tofu pate

Yield: 4 servings

Measure 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 \N 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).

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