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Page 372
Mix tofu marinade ingredients. Slice tofu into ¼- to ½-inch slices and marinate for several hours, or overnight. Bake in a 375 degree Fahrenheit oven until tofu is lightly browned, about 15 minutes.
Use slices as a snack by themselves, as a sandwich filler, or as part of a vegetable stir-fry. This recipe makes enough marinade for about 2 pounds of tofu. Keeps well in refrigerator.
Teriyaki Marinade
0372-001 cup olive oil
1 tablespoon ginger, grated
0372-002 cup soy sauce2 cloves garlic, crushed
2 tablespoons toasted sesame oil0372-003 tablespoon dried mustard powder
½ cup mirin (sweet rice-wine marinade)

Mix ingredients well and use as a marinade for fish or tofu. Store in refrigerator.
Tomato Sauce
2 to 6 cloves garlic, crushed
2 tablespoons olive oil
1 small onion, choppedRed wine
2 tablespoons fresh basil
Optional: 1 tablespoon fresh rosemary or 1 to 2 tablespoons fresh oregano, finely chopped
1 28-ounce can organic whole plum tomatoes

Sauté garlic, onion, and herbs in the olive oil. Add a little red wine and simmer for about 5 minutes. Crush the tomatoes and add to the sauce. Simmer slowly for 20 to 30 minutes.
Mustard-Dill Sauce
2 tablespoons organic Dijon mustard
Chopped fresh dill, to taste
1 teaspoon organic unrefined mayonnaise

Mix ingredients well and store in refrigerator. An excellent spread for baked salmon.

 
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