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

      Title: Tofu Burgers
 Categories: Vegetarian
      Yield: 8 servings

      1    Onion Finely Chopped
     24 oz Tofu, Crumbled & Cool
      2 c  Water
    1/2 c  Fine Dry Bread Crumbs
      2 tb Worcestershire Sauce
    1/8 ts Pepper

  1. Saute Onion in Small Amount Of Water Until Tender & Transparent.
  Remove From Heat & Cool.2.  Mix Onion With Rest Of Ingredients & Form
  Into 8 Patties.3. Heat A Nonstick Skillet & Coat With Cooking
  Spray.4. Add 4 Patties, Cover & Cook Over Low Heat, About 5 Min. Per
  Side.Repeat With Remaining Patties.
    (Fat 3.9.  Chol. 0. Per Patty.)
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Tacos
 Categories: Vegetarian
      Yield: 6 servings

     12 oz Tofu Drained
    1/2 c  Cooked Brown Rice
    1/2    Green Pepper Chopped
    1/4 c  Catsup
    1/2 ts Salt
    1/2 pk Taco Seasoning Mix
      6    Corn Tortillas
    1/2 c  Chopped Tomato
    1/2 c  Chopped Onion
  1 1/2 c  Shredded Lettuce

  Combine Tofu, Rice, Green Pepper, Catsup, Salt & Taco Seasoning,
  Mixing Throughly.  Heat Skilet & Warm Tortillas Until Soft & Pliable.
  Fill Each Tortilla With Tofu Mixture & Garnish With Tomato, Onion &
  Shredded Lettuce. Season With Hot Sauce If Desired.
    (Fat 3.  Chol. O.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Black Bean Tart with Cornmeal Crust
 Categories: Main dishes, Vegetarian
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
      1 c  Cornmeal
      1 c  White flour
    1/2 ts Salt
    1/3 c  Olive oil
      4 tb Ice water

MMMMM--------------------------FILLING-------------------------------
    1/2 lb Soft tofu, drained
    1/2 ts Cumin
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Cayenne
      2 c  Black beans, cooked
      2 tb Onion, minced
      6 ea Garlic cloves, roasted
    1/2 c  Corn kernels, cooked, for
           -- garnish, optional

  CRUST: In a large bowl, combine cornmeal, flour & salt. Drizzle in
  oil: stir or use fingers to mix until the mixture becomes crumbly.
  Sprinkle with water & mix again. The mixture should form into a ball,
  add more water if necessary, but only a little at a time. Wrap in a
  damp towel & refrigerate for 1 hour.

  FILLING: Mash tofu & stir in cumin, salt, pepper & cayenne. Mix in the
  beans, being careful not to break them, & onion. Set aside.

  Preheat oven to 400F.  Place dough in a 9" pie plate & press down
  until it covers the plate.  Refrigerate 30 minutes. Prick crust
  several times, cover with aluminum foil & weight it down. Bake 20
  minutes, remove weights & foil & bake until the crust is dried out,
  about 5 minutes.

  Spread roasted garlic over the crust & spoon on the filling. Return
  to oven until heated through, about 15 minutes. Garnish with corn
  kernels if desired.

  "Vegetarian Times" August, 1994
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