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

      Title: Tofu Kebabs
 Categories: Main dishes, Vegetarian
      Yield: 2 servings

      4 oz Firm tofu
      1 tb Garlic, minced
      1 tb Onion, minced
    1/4 ts Oregano
      1 ts Tamari sauce
      1 tb Rice vinegar
      1 c  Cubed vegetables of choice

  To drain tofu, line a plate with paper towels, placew tofu on top of
  plate & cover with more towels.  Press with a good weight fpr 10
  minutes. Then cut into 2" cubes.

  place cubes in a bowl with garlic, onion, oregano & tamari sauce &
  vinegar. Let marinate, stirring frequently for 30 minutes or more.

  Pre-heat broiler or grill.  Skewer vegetables, adding tofu cubes
  alternately.  Broil or grill till lightly browned & heated through.

  "Vegetarian Times" September, 1990

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

      Title: Tofu Paneer
 Categories: Main dishes, Vegetarian, Vegan
      Yield: 6 servings

    1/4 c  Corn oil, unrefined
      1 c  Diced onions
      2 tb Minced garlic
      4 ts Minced ginger
  1 1/2 ts Salt
      1 ts Tumeric
    1/8 ts Cayenne pepper
      2 ts Ground coriander
      4 ts Cilantro
      2 tb Garam marsala
           -(see recipe below, or
           - use commercial blend)
     35 oz Canned Italian tomatoes
    1/2 lb Firm silken tofu
  1 1/2 c  Green peas
           -(pref. fresh, OR frozen)

MMMMM-----------------------GARAM MARSALA----------------------------
      5    3" cinnamon sticks
      1 c  Whole cardamom pods
    1/2 c  Whole cloves
    1/2 c  Whole cumin seeds
    1/2 c  Whole black peppercorns
    1/4 c  Coriander seeds

  Heat the oil in a saucepan.  Saute the onions, garlic, ginger, salt,
  tumeric, cayenne, coriander, cilantro, and garam marsala for about 5
  minutes.

  Drain the juice from the tomatoes into the sauteed vegetables.  Then
  crush the tomatoes by hand and add them to the vegetables.  Dice the
  tofu into 1/2-inch cubes and add to the vegetables.  Continue to cook
  for 10 to 15 minutes over low heat.  Then add the peas and cook
  another 4 minutes. Serve hot over brown rice.  A coriander coconut
  chutney (or other chutney) is an excellent accompaniment.

  GARAM MARSALA:  Preheat the oven to 200 F.  Place the ingredients on a
  baking sheet and roast for 30 minutes, or until the spices give off an
  aroma.  (Some chefs suggest roasting each ingredient separately,
  since each gives its characteristic aroma at a different time.)

  Separate the cardamom pods from the seeds.  Discard the pods.  Crush
  the cinnamon.  Combine the cinnamon, cardamom seeds, and other spices
  until the mixture is powdery.  Store in a sealed jar.

  Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
  :       ISBN: 0-8981555-377-8
  :       Typed for you by Karen Mintzias

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