Vegetable And Tofu Ramekins
Ingredients
1 pound extra firm tofu
1 slice 1/2 ginger
2 each jalapeno, seeded
1 each red bell pepper, chopped
2 1/2 C. carrots, shredded
1 1/2 C. cabbage, shredded
1/3 C. wholewheat flour
2 tsp. baking powder
salt and pepper
olive oil spray
3 each yellow bell peppers
3 each yellow tomatoes, peeled,
seeded and chopped
1/2 Tbsp. ginger, grated
1 1/2 Tbsp. olive oil
1 Tbsp. dill, chopped
herb salt
cayenne
Cooking Instructions
Slice tofu and press between absorbent towels. Break into pieces. Mince ginger and jalapeno in a food processor. Add bell pepper and chop coarsely. Add tofu and pulse, then process to a crumbly powder. Preheat oven to 350 degrees Steam carrot and cabbage until wilted. Add vegetables, flour and baking powder to the processor bowl and pulse until you have a coarse puree. Season with salt and pepper. Generously spray a 12 C. muffin tin. Distribute the mixture among the C. and gently pack to smooth the surface. Bake until golden brown, about 35 to 45 minutes. Loosen with a knife and turn onto wire racks. Place two ramekins on a warmed plate and surround with sauce and serve immediately. Sauce: preheat broiler and char. Cool in a covered bowl and rub off skins. Seed, de-rib and coarsely chop. Combine with rest of ingredients in a food processor and puree. Gently warm before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)