Yield: 6 servings
|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|
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