Ingredients Jump to Instructions ↓

  1. 1 lb Tofu (fresh)

  2. 1/4c Whole wheat flour

  3. 1/4c Cornmeal

  4. 1/2c Wheat germ

  5. 1/4c Vegetable oil

  6. 2 tb Soy sauce

  7. 1 ts Molasses

  8. 1/2ts Ground fennel

  9. 1 Garlic clove; -OR-

  10. 2 ts -Garlic powder

  11. 1/4ts Savory

  12. 1/4ts Powdered sage

  13. 1/2ts Allspice

  14. 2 ts Oregano

  15. 2 ts Dijon mustard, more to taste -(or any prepared mustard)

Instructions Jump to Ingredients ↑

  1. + Directions : Mash tofu in a large bowl. Add remaining ingredients, mix well with fork or by hand. Pack into small oiled casserole dish; cover with two or three paper towels. Steam 25 to 35 minutes on a rack inside a covered pot with water on stove or in a pan of water in the oven at 375 degrees. Top will brown slightly. Cool before removing from dish. Steaming blends flavors. Stores up to two weeks in fridge. Makes 2.

  2. cups. 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-qt. porcelain souffle dish, which it filled approx.

  3. I didn't have savory so I substituted fresh thyme. As usual, I added more garlic & hot sauce. Mash tofu very well, or 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 enough for maybe 4 days of lunches for me (pate on 4-5 Wasa breads/rice cakes per day). (vegan) -- from the net, don't know authorship (sorry).


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