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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 |
| cup olive oil |
| 1 tablespoon ginger, grated
cup soy sauce | 2 cloves garlic, crushed
2 tablespoons toasted sesame oil | 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, chopped | Red 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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