Vegetable & tofu ramekins

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


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

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