MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Meatloaf
 Categories: Vegetarian, Italian, Sandwiches
      Yield: 6 servings

      1 lg Onion, sliced or chopped
      1    Half Green Pepper, sliced
      2 c  Chopped mushrooms [or less
           -to taste]
      1    Clove Garlic, minced
    1/2 c  Olive Oil [for sautee-ing
           -the above]
      2 c  Newman's Own Italian
           -Dressing
      1 pk Vegetarian Hamburger, Tofu
           -Crumbles
      4 c  Bread crumbs [I use whatever
           -I have
           Left -- wheat, Italian --
           The more kinds, the
           Better]
      2 cn Italian Tomato Paste
      2 c  Mozzarella Cheese, shredded
    1/2 c  Parmesan cheese
      1    Egg, room temperature
           Pepper
           Oregano
           Salt

  [Also Meat-less Loaf, Vegetarian MeatLoaf]
  Created by James E. True

  This is a good hodgepodge of ingredients, and is quite tasty. Really
  good on Sandwiches!

  Saute the chopped onion, garlic and olive oil in a saute skillet (at
  least 8"), until glassy. Add the Green pepper, mushroom and HALF the
  Newman's Dressing, reduce heat and continue to saute until peppers
  are cooked (no longer crunchy).  Add seasoning to personal preference.

  Preheat oven to 425*.

  Meanwhile in a large bowl, combine the bread crumbs (I usually just
  take stale bread and tear it up into small pieces), one can of the
  tomato paste, cheeses and Tofu. Beat the egg separately, and add to
  Tofu-Bread mixture. Combine until bread is thoroughly saturated. Add
  sauteed vegetables and remaining Newman's Dressing.

  The Meatloaf mixture should be cohesive enough to form into a loaf,
  but not soggy.  If the mixture is too soggy, add more bread. If the
  mixture is too crumbly, add more dressing, or tomato paste. Tofu has
  a tendency to separate, so the more bread and cheeses, the better.

  Spray a loaf pan with a non-stick cooking spray, and spoon tofu
  mixture into pan, spreading to an even level. Spoon remaining can of
  Tomato paste over tofu mixture, and spread evenly over the top. Bake
  in 425 * oven 15-25 minutes, or until juices bubble up around the
  edges.

  Delicious as an entree, even better sliced on sandwiches. Refrigerate
  covered, or loaf can be frozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Green Beans with Fried Bean Curd
 Categories: Chinese, Vegetarian
      Yield: 1 servings

      2    Tofu cakes
      4 tb Oil
      2 tb Soy sauce
      1 tb Dry sherry
    1/2 lb French beans
      1 ts Salt
      1 ts Corn flour
      2 tb Stock

  Cut drained tofu into small cubes.  Heat 2 tb oil in a wok & fry tofu
  till it turns golden.  Remove & marinate in soy sauce & sherry.

  Cut beans into pieces 2" long.  Heat rest of oil & stir fry beans for
  1 minute.  Sprinkle with salt.  Add tofu & marinade. Dissolve
  cornstarch in water & stir into the rest of the ingredients. Cook
  gently till sauce thickens.

  Serve hot over rice.

  Chinese Vegetarian Cooking by Jack Santa Maria
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