MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Grilled Tofu with Summer Vegetables
 Categories: Vegetarian, Main dishes, Vegan
      Yield: 12 servings

     16 oz Firm Chinese tofu; cubed
    3/4 c  Teriyaki sauce
     12 lg Mushrooms; halved
      1    Red bell pepper
           -cut into 1" pieces
      1    Green bell pepper
           - cut into 1" pieces
      1 lg White onion
           - cut into 1" pieces
     12    Bamboo skewers
           - soaked in water for 1 hour
      2 tb Canola or safflower oil
      2 c  Barbecue Sauce
           -- (see separate recipe)

  1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze
  overnight and thaw next day. Turn bag once or twice during thawing
  process. Reserve marinade.

  2. Place tofu, peppers, onion, and mushrooms on skewers, alternating
  the order, beginning and ending with tofu. Com bine oil with reserved
  marinade and brush on the tofu and vegetables. Place on a grill and
  brown on all sides. brush on BBQ sauce and grill a while longer.

  From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade

  Shared by: CAROLE VIOLETT   (XKSP92B)
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Holy Tofu Mole!
 Categories: Vegetarian, Main dishes, Vegan
      Yield: 4 servings

      1 sm Head of garlic
    1/2 ts Olive oil
      3    Fresh poblano chilies
           -OR- pasilla chilies
    1/2 c  Raw, shelled pumpking seeds
     10 oz Canned tomatillos; drained
    1/2 c  Fresh cilantro, chopped
    1/2 c  Chicken or vegetable stock
           -OR- Water
  1 1/2 lb Extra firm, low-fat tofu
    1/4 c  Tamari
      3 c  Cooked brown rice

  Preheat oven to 375 F.  Remove loose, papery skin from garlic and cut
  in half crosswise.  Rub cut surfaces with olive oil.  Wrap garlic in
  foil and bake 35 to 40 minutes until garlic is soft.  Set aside until
  cool enough to handle.  Squeeze garlic cloves from their skins.

  Remove stems and seeds from chilies.  Roast chilies under broiler,
  turning frequently, until skin is evenly blistered and slightly
  charred. Place chilies in a paper bag and let cool.  Remove skins
  from chilies and rinse.

  Toast pumpkin seeds in a large nonstick skillet over medium heat,
  shaking the pan often, until seeds have puffed, about 3 minutes.  Do
  not brown.

  Transfer seeds to a small bowl, then set aside to cool.

  Grind pumpkin seeds to a fine meal in a food processor or blender. Add
  roasted garlic, chilies, tomatillos, peppers and cilantro and continue
  pureeing until smooth.  Heat sauce in a medium skillet and add stock.
  Simmer 10 minutes.

  Slice tofu 1/2-inch thick.  Brush tofu with tarmari and grill over hot
  coals or broil in oven, 5 minutes per side.  Serve tofu on a bed of
  rice topped with mole sauce.

  Calories per serving: 497 Grams of fat: 17 Percent fat calories: 32
  Cholesterol: 0 mg Grams fiber: 8.4

  Source: Delicious! magazine - May/June 1993 Typed for you by Karen
  Mintzias
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