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      Title: Carrot Cabbage Casserole
 Categories: Main dishes, Vegetables, Vegetarian, Vegan
      Yield: 4 servings

      4 c  Green cabbage, sliced thinly
      6    Carrots; sliced thinly
      2    Onions; sliced
      2 c  Tofu Sour Cream (see below)
      2 c  Bread crumbs
    1/4 c  Sesame seeds
      2 tb Oil
      1 ts Salt
    1/4 ts Pepper
      2 tb Nutritional yeast

MMMMM----------------------TOFU SOUR CREAM---------------------------
      2 c  Tofu (firm can be used)
    1/4 c  Oil
      3 tb Lemon juice (or vinegar)
    1/2 ts Salt
      1 ts Sugar (optional)

   Steam the carrot slices until crisp-tender.  Heat the oil in a large
  pan and add the onions, cooking for a few minutes.  Then add cabbage
  and cook for 10 minutes more.  Remove from heat and stir in the salt,
  pepper, and carrots.  Oil an 8" x 8" baking pan.  Mix half the tofu
  sour cream into the vegies.  Add the nutritional yeast to the
  remaining tofu. Put this on top of the vegetables.  Mix crumbs and
  seeds and sprinkle on top of the casserole.  Bake at 350 for 35-40
  minutes until top is lightly browned.
   FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and
  smooth.

  From the New Farm Vegetarian Cookbook.
  From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups:
  rec.food.veg
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Coconut Tofu Soup (Vegan, But High Fat)
 Categories: Vegetarian
      Yield: 1 servings

    1/2 lb Extra-firm tofu
      2    Cloves garlic, minced
      2 T  Vegetable oil
      1 cn Coconut milk (I try to get
           Frozen, or make fresh if I
           Am ambitious)
  1 1/2 c  Vegetable stock (or water)
      1 T  Light soy sauce
           Keffir Lime leaves - to
           Taste, this is a tough one
           Since it can come packaged
           In a number of ways. I
           Typically get dried in which
           Case I let 2 to 3 T soak in
           Water before using*.
      1 oz Galanga (Kah) - Galanga is
           Thai ginger
      1    To 3 Thai or Serrano Chiles
           To taste (I like 4!)

  *Very marginal substitutes (although still good!) are to try 1/4 c.
  coarsly chopped lemon grass, or the juice from 1 lime. This has to be
  experimented with, it is used to reduce the sweetness of the coconut
  milk. You do not want this flavor to dominate, though. Add a little
  at a time, and taste to get it right.
   Drain the tofu of extra water by placing a heavy weight over the tofu
  surrounded by 3 layers of paper towels. Cut tofu into bite size
  pieces. Stir fry the garlic in the oil until golden (do not burn),
  then stir fry the tofu until it is an even golden brown. In a medium
  size sauce pan mix the coconut milk, stock (or water) and soy sauce.
  Add the tofu, Keffir Lime leaves (or substitute), and Galanga. Cook
  over low to medium heat for 15 minutes, do not allow to boil! At this
  point, taste the soup. If the coconut taste is too strong add a
  little more of the Keffir Lime leaves (or substitute). The idea is to
  reduce the sweetness of the coconut milk. With the flat of a heavy
  knife (or something similar) pound the chilies until they are split
  in several places. Add to the soup, and let cook a couple minutes
  more.
   Serve over steamed rice (preferably, Jasmine Rice).
   From: markv@masig.fsu.edu (Mark Verschell).  rfvc Digest V94 Issue
  #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
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