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.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)