Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Extra-firm tofu |
| 1 slice | 1/2\" ginger |
| 2 eaches | Jalapeno, seeded |
| 1 each | Red bell pepper, chopped |
| 2½ cup | Carrots, shredded |
| 3 eaches | Yellow bell peppers |
| 3 eaches | Yellow tomatoes, peeled, seeded & chopped |
| ½ tablespoon | Ginger, grated |
| 1½ cup | Cabbage, shredded |
| ⅓ cup | Wholewheat flour |
| 2 teaspoons | Baking powder |
| \N \N | Salt & pepper |
| \N \N | Olive oil spray |
| 1½ tablespoon | Olive oil |
| 1 tablespoon | Dill, chopped |
| \N \N | Herb salt |
| \N \N | Cayenne |
YELLOW PEPPER-TOMATO SAUCE
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