Spicy Tofu Pate

[Guest guest]

Spicy Tofu Pate

 

1 lb. tofu (fresh)

1/4 c. whole wheat flour

1/4 c. cornmeal

1/2 c. wheat germ

1/4 c. veg. oil

2 tbsps. soy sauce

1 tsp. molasses

1/2 tsp. ground fennel

1 clove garlic or 2 tsp. garlic powder

1/4 tsp. savory

1/4 tsp. powdered sage

1/2 tsp. allspice

2 tsps. oregano

2-3 tsps. Dijon mustard (or any prepared 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.

Makes 2 1/2 cups.