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

      Title: Tofu Triangles
 Categories: Appetizers, Snacks, Vegetarian, Vegan
      Yield: 30 servings

    1/2 lb Firm tofu
      1 tb Corn or canola oil
           -- (amount may be doubled)
      1 ts Minced ginger root
    1/2 c  Chopped onion
      1 tb Curry powder; blended with:
      2 tb Water
      1 ts Cornstarch; blended with:
      1 tb Water
      1 tb Sesame oil
     20    Wonton skins
           Oil for deep-frying
    1/4 lb Fresh mushrooms; minced
      1    Soy sauce (or double amount)
    1/4 ts Pepper
      1 ts Sherry
    1/4 ts Paprika
      1 ts Low sodium instant bouillon
           -- chicken, or vegetable
           -- (amount may be doubled)

   Dry the tofu and crumble into small pieces with a fork.  Heat oil in a
  nonstick wok; saute ginger root until brown.  Add chopped onion and
  blended curry powder; stir and cook for 2 minutes.
   Add tofu, mushrooms, soy sauce, pepper, sherry, paprika and bouillon;
  bring to a boil.  Add sesame oil and blended cornstarch; mix well.
  Cool.
   Place a portion of the curried tofu (about 2 teaspoons) in the center
  of a wonton skin.  Fold the skin diagonally into the shape of a
  triangle. Seal the edges with water.
   Heat oil for deep-frying.  Fry the tofu triangles until brown and
  crisp. Serve with vinegar, equal amounts of soy sauce and vinegar, or
  Sweet and Sour Sauce, or eat plain.  Makes 30 triangles.
   Each triangle: Calories: 36 Fat: 2 gm (saturated fat = 7%)
  Carbohydrates: 3 gm                   Cholesterol: 0 mg Protein: 1 gm
  Sodium: 21 mg Fiber: 0 gm                             Calcium: 11 mg
   Calculated with 2 tablespoons of oil for deep-frying. [I'm guessing
  this is for low sodium soy sauce as well. -K.M.]
   Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.
  Typed for you by Karen Mintzias
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vegetable & Tofu Ramekins
 Categories: Main dishes, Vegetarian
      Yield: 6 servings

      1 lb Extra-firm tofu
      1 sl 1/2" ginger
      2 ea Jalapeno, seeded
      1 ea Red bell pepper, chopped
  2 1/2 c  Carrots, shredded
  1 1/2 c  Cabbage, shredded
    1/3 c  Wholewheat flour
      2 ts Baking powder
           Salt & pepper
           Olive oil spray

MMMMM-----------------YELLOW PEPPER-TOMATO SAUCE----------------------
      3 ea Yellow bell peppers
      3 ea Yellow tomatoes, peeled,
           -- seeded & chopped
    1/2 tb Ginger, grated
  1 1/2 tb Olive oil
      1 tb Dill, chopped
           Herb salt
           Cayenne

   Slice tofu & press between absorbent towels.  Break into pieces. Mince
  ginger & jalapeno in a food processor.  Add bell pepper & chop
  coarsely. Add tofu & pulse, then process to a crumbly powder.
   Preheat oven to 350F.  Steam carrot & cabbage until wilted.  Add
  vegetables, flour & baking powder to the processor bowl & pulse until
  you have a coarse puree.  Season with salt & pepper.
   Generously spray a 12-cup muffin tin.  Distribute the mixture among
  the cups & gently pack to smooth the surface.  Bake until golden
  brown, about 35 to 45 minutes.  Loosen with a knife & turn onto wire
  racks. Place two ramekins on a warmed plate & surround with sauce &
  serve immediately.
   SAUCE: Preheat broiler & char.  Cool in a covered bowl & rub off
  skins. Seed, derib & coarsely chop.  Combine with rest of ingredients
  in a food processor & puree.  Gently warm before serving.
   Yamuna Devi, "Yamuna's Table"
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