Emprimir
Correo Electrónico
Add a photoRaciónes: 2.5
Ingredientes
- 1 lb tofu (fresh)
- 1/4 c. whole wheat flour
- 1/4 c. cornmeal
- 1/2 c. wheat germ
- 1/4 c. veg. oil
- 2 Tbsp. soy sauce
- 1 tsp molasses
- 1/2 tsp grnd fennel
- 1 clv garlic or possibly 2 teaspoon garlic pwdr
- 1/4 tsp savory
- 1/4 tsp powdered sage
- 1/2 tsp allspice
- 2 tsp oregano
- 3 tsp Dijon mustard (or possibly any prepared mustard)
Direcciones
- Mash tofu in a large bowl. Add in remaining ingredients, mix well with fork or possibly by hand. Pack into small oiled casserole dish; cover with two or possibly three paper towels. Steam 25 to 35 min on a rack inside a covered pot with water on stove or possibly in a pan of water in the oven at 375 degrees.
- Top will brown slightly. Cold before removing from dish. Steaming blends flavors. Stores up to two weeks in fridge.
- Makes 2.5 c..
- JTK's notes: I accidently used wheat bran instead of germ, and it still worked (kind of dry, though). I made this in a 2-quart. porcelain souffle dish, that it filled approx. 2/3. I didn't have savory so I substituted fresh thyme. As usual, I added more garlic & warm sauce.
- Mash tofu very well, or possibly you will have lots of tofu lumps - I think I might try blending this in the food processor next time, to avoid this problem. This was sufficient for maybe 4 days of lunches for me (pate on 4-5 Wasa breads/rice cakes per day).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 2 servings | |
| Calories 638 | |
| Calories from Fat 329 | 52% |
| Total Fat 37.28g | 47% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1076mg | 45% |
| Potassium 910mg | 26% |
| Total Carbs 52.38g | 14% |
| Dietary Fiber 7.7g | 26% |
| Sugars 5.6g | 4% |
| Protein 27.3g | 44% |
