From the Kitchen of Bob Shepard
|Freezing tofu changes its consistency so that it is tougher. I generally freeze my tofu at least a couple of days before using it. (Lorna)|
2 lbs. Frozen Tofu, thawed. Squeeze water out gently.
3 T Peanut Butter
2 t Salt
1/3 c Oil
1/2 t Garlic Powder
1 T Paprika
Mix together and brush over Tofu. Allow to sit 30 to 60 minutes before baking. Bake at 300 degrees Fahrenheit until Tofu is almost dry and slightly crisp on edges.
3 Onions chopped fine and sautéed with 4 cloves of minced garlic.
In large pot mix together:
29 oz. can of Tomato Sauce
29 oz. can of Diced or Whole Tomatoes
1/2 c Water
1/4 c Brown Sugar
2 T Agave
1 t Salt
3 T Dried Parsley
Bring to boil and add sautéed onions and garlic. Simmer for about an hour.
Add a splash of lemon juice, 4 T Bragg Soy Sauce.
Simmer 10 to 15 minutes more.
Add Tofu slices and simmer 15 minutes more.
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