Vegetable & tofu ramekins
6 servings
Ingredients
| Quantity | 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 |
| Salt & pepper | ||
| Olive oil spray | ||
| 1½ | tablespoon | Olive oil |
| 1 | tablespoon | Dill, chopped |
| Herb salt | ||
| Cayenne | ||
Directions
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