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

      Title: Spicy Tofu Pate
 Categories: Vegetarian, Vegan
      Yield: 4 servings

      1 lb Tofu (fresh)
    1/4 c  Whole wheat flour
    1/4 c  Cornmeal
    1/2 c  Wheat germ
    1/4 c  Vegetable oil
      2 tb Soy sauce
      1 ts Molasses
    1/2 ts Ground fennel
      1    Garlic clove; -OR-
      2 ts -Garlic powder
    1/4 ts Savory
    1/4 ts Powdered sage
    1/2 ts Allspice
      2 ts Oregano
      2 ts Dijon mustard, more to taste
           -(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 2.5
  cups.

  JTK's notes: I accidently used wheat bran instead of germ, and it
  still worked (kind of dry, though). I made this in a 2-qt. porcelain
  souffle dish, which it filled approx. 2/3. I didn't have savory so I
  substituted fresh thyme. As usual, I added more garlic & hot sauce.
  Mash tofu very well, or you will have lots of tofu lumps --- I think
  I might try blending this in the food processor next time, to avoid
  this problem. This was enough for maybe 4 days of lunches for me
  (pate on 4-5 Wasa breads/rice cakes per day).

  (vegan) --- from the net, don't know authorship (sorry).
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Spinach Mushroom Lasagna
 Categories: Vegetarian, Main dishes, Pastas
      Yield: 9 servings

      1 lb Firm tofu
      1 ts Salt
      4 tb Lemon juice
      2 tb Vegetable oil
  2 1/2 tb Tahini
      1 tb Light miso
  1 1/2 tb Olive oil
      1 lg Onion, chopped
      2 lg Garlic cloves, pressed
           Black pepper to taste
      1 ts Nutmeg
      2 ts Tarragon
      2 ts Dill
      8 oz Mushrooms
      8 oz Spinach
    1/2 c  Fresh parsley
      4 tb Breadcrumbs, toasted
    1/2 c  Walnuts
      4 c  Tomato sauce
      9 ea Lasagna noodles, al dente

   Blend tofu in processor.  Add salt, lemon juice, vegetable oil,
  tahini & miso.  Blend till thoroughly smooth.  Set aside.
   Heat olive oil.  Add onion & saute till translucent.  Add garlic,
  pepper, nutmeg, tarragon, dill & mushrooms.  Saute for several
  minutes. Stir in chopped spinach & parsley.  Saute very briefly.
  Remove from heat. Add the saute to tofu mixture.  Blend briefly.  Be
  sure to maintain the texture.
   Pre-heat oven to 350F.  Lightly oil the bottom & sides of a baking
  dish. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly
  coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of
  the tomato sauce.  Lay 3 noodles on top of the sauce & evenly spread
  half the tofu mixture on the noodles.  Repeat a second layer.  Then
  top with remaining walnuts, noodles & sauce. Sprinkle the rest of the
  breadcrumbs on top,
   Cover & bake for 30 minutes.  Uncover & bake another 10 minutes. Cool
  for 20 to 30 minutes before slicing.
   Source Unknown
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