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

      Title: Tofu Bourguignon
 Categories: Vegetarian, Vegan, Main dishes
      Yield: 4 servings

      2 lb Firm tofu
           - cut into 1 in. squares
  1 1/2 c  Dry red wine
    1/4 c  Tamari
      4    Garlic cloves; pressed
           -Water as needed
      2 tb Olive oil
      2 c  Sliced onions
      4 c  Sliced mushrooms
      4    Bay leaves
      1 ts Thyme
      1 ts Tarragon
      4 tb Whole wheat pastry flour

  Place the pieces of tofu in a large, shallow dish.  Mix together the
  wine, tamari, and garlic.  Pour the mixture over the tofu, add water
  as need to cover it, and let it marinate for at least one hour.  If
  the tofu is going to marinate for more than an hour, place in the
  refrigerator.

  Place the marinated tofu on a well-oiled cookie sheet, reserving the
  marinade.  Bake at 375oF for 35-45 minutes or until crispy and brown.
  Turn the tofu over once during the baking so that it browns on both
  sides.

  While the tofu bakes, heat the oil in a large pan and slowly saute the
  onions.  When the onions are almost tender, add the mushrooms and the
  herbs.  Saute for a few minutes more.  Add the flour and mix well.
  Remove the pan from the heat and stir in a little of the marinade.
  Continue stirring until a paste is formed.  Return the pan to the
  heat and slowly add the remaining marinade, stirring constantly.  Add
  the baked tofu and simmer until thickened.

  Serve over pasta, rice or millet.

  From: allison@Ingres.COM (ALLISON FINK, HR EXT 2907)

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

      Title: Tex-Mex Tofu Tostados with Salsa
 Categories: Main dishes, Tex-mex, Vegetarian
      Yield: 4 servings

     10 oz Extra-firm tofu
      1 tb Cumin seeds, toasted,crushed
    1/2 ts Red pepper flakes, crushed
      1 ts Oregano
      4 lg Tortillas
           Olive oil spray
      4 oz Soy cheese, diced
    1/2 c  Frozen corn, defrosted

MMMMM------------------ANCHO CHILI-TOMATO SALSA-----------------------
      3 ea Ancho chili pods
      5 ea Tomatoes
      1 tb Olive oil
      1 tb Maple syrup
           Salt
      3 tb Cilantro, chopped

MMMMM--------------------------GARNISH-------------------------------
      1 sm Avocado, pared, peeled,diced
      8 ea Oil cured olives, pitted &
           -- chopped

  Break & combine tofu with next three ingredients.  Spray the
  tortillas with olive oil & place on baking trays.  Evenly distribute
  tofu, soy cheese & corn over tortillas.  Bake at 450F until the
  toppings are browned, 8 minutes.  Spoon over salsa & sprinkle with
  avocado & olives.

  SALSA: Soak chilies in hot water until soft, about 20 minutes.  Drain,
  stem, seed & finely chop chilies.  Blanch tomatoes boiling hot water
  for 10 seconds, peel, seed & chopped.

  Preheat oven to 400F.  Combine chilies, tomatoes, oil & syrup in an
  ovenproof pan.  Season with salt & pepper.  Bake for 20 minutes.  Set
  aside & stir in cilantro.

  Yamuna Devi, "Yamuna's Table"

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