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

      Title: Marinated Tofu
 Categories: Vegetarian
      Yield: 4 servings

      2 pk Firm tofu, 14-to-18 oz each
    1/2 oz Dried wild mushrooms
           - porcini or shiitake
      1 c  Water
      2 ts Dried oregano or marjoram
      2    Garlic cloves; sliced
    1/2 c  Olive oil
    1/2 c  Sherry vinegar
           -=OR=- Red Wine Vinegar
    1/2 c  Red wine
    1/2 c  Tamari soy sauce
      4    Cloves
    1/2 ts Salt
           Several twists black pepper

  CUT THE TOFU INTO SLABS 1-inch thick--firm tofu often comes in pieces
  that size--and drain them: Set them on a bread board or the back of a
  baking sheet and raise 1 end; point the lower end toward the sink to
  let the water drain off. Cover the tofu with another tray and weigh
  it down with something heavy, such as a few cans of tomatoes. Let the
  tofu drain for about 1/2 hour. This will remove excess water and
  allow the marinade to penetrate without being diluted. While the tofu
  is draining, prepare the marinade. Simmer the mushrooms in the water
  for 15 minutes. Heat a small heavy skillet and toast the oregano or
  marjoram slowly until it is fragrant. Add the oregano and the
  remaining ingredients to the pot with the mushrooms. Bring to a boil,
  and simmer slowly a few minutes more. Remove the tofu from the
  draining board and arrange it in a single layer in a square or
  rectangular non-corrosive pan. Strain the marinade through a coffee
  filter or paper towel and pour it over the tofu. Cover with plastic
  or a lid and refrigerate at least 1 day, preferably longer.

  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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

      Title: Alsatian Onion Pie
 Categories: Vegan, Vegetarian, Main dishes
      Yield: 6 servings

      2 tb Oil (he recommends corn)
      3 lg Onions; finely diced
      1 c  Soy milk
    1/3 c  Firm tofu; crushed by hand
  1 1/2 ts Sea salt
    1/4 ts Black pepper
    1/8 ts Nutmeg
      2 tb Unbleached flour
      1 tb Couscous
      1    Wholewheat pie shell
           -in a 10-inch tart shell

  Saute onions in oil (I added 1/2 cup water to prevent burning, or you
  could substitute water for the oil to reduce fat), until translucent
  and mostly soft.  Blend the soy milk, tofu, salt, pepper, nutmeg, and
  flour until smooth.  Then combine the onions, the soy milk mixture
  and the couscous. Pour into the prepared pie shell.  Bake in a
  preheated oven at 350 degrees F for about 30 minutes.

  Gail Null, "The New Vegetarian Cookbook"

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

      Title: Baked Macaroni & Tofu
 Categories: Main dishes, Vegetarian, Pastas
      Yield: 4 servings

      4 c  Cooked elbow macaroni
      1 c  Mashed tofu
      3 c  Cheesy gravy

  Preheat oven to 350F.  Combine tofu & macaroni.  Place in a baking
  dish. Pour gravy over the mixture & bake 20 minutes.

  "The Cookbook for People Who Love Animals"

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