SPICY TOFU PATE

      Title: SPICY TOFU PATE
  Categories: Oriental
       Yield: 6 Servings
  
       1 lb Fresh tofu
     1/4 c  Cornmeal
     1/4 c  Light vegegetable oil
       1 ts Molasses
     1/4 ts Savory
       2 ts Oregano
       1    Garlic clove
     1/4 c  Whole wheat flour
     1/2 c  Wheat germ
       2 tb Soy sauce
     1/2 ts Ground fennel
     1/4 ts Powdered sage
     1/2 ts Allspice
       3 ts Dijon mustard
  
   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.
   
   Ingredients to make 2 1/2 cups:
   
   Posted 05-15-93 by JAY STEVENS on VEGETARIAN CUISINE
   
   MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
   GT Cookbook echo moderator at net/node 004/005
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