Spicy Tofu Pate

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I get many compliment on these when I serve at party.

 

Spicy Tofu Pate

 

1 lb. fresh tofu

1/4 c. cornmeal

1/4 c. light vegegetable oil

1 tsp. molasses

1/4 tsp. savory

2 tsps. oregano

1 garlic clove

1/4 c. whole wheat flour

1/2 c. wheat germ

2 tbsps. soy sauce

1/2 tsp. ground fennel

1/4 tsp. powdered sage

1/2 tsp. allspice

3 tsps, dijon 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. Yields 2 1/2 cups.

 

 

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