Title: Roasted Tofu and Okra with Dipping Sauce
Categories: Vegetarian, Vegan, Main dish
Yield: 4 Servings

------------------------------------TOFU------------------------------------
1 1/2 lb Tofu, extra-firm
1/3 c Blackstrap molasses
1/3 c Mustard, prepared,
-preferably stone ground
1/2 ts Herbal salt
1/2 ts Seasoned pepper

------------------------------------OKRA------------------------------------
1 1/2 lb Okra, small; rinsed and
-patted dry
Olive oil spray or olive oil
-for brushing
1 tb Coriander, ground
1 ts Cumin, ground
1 ts Curry powder
Herbal salt (optional)

-------------------------------DIPPING SAUCE-------------------------------
3 tb Tahini
1 tb Sugar or molasses
1 tb Lemon grass stalks; chopped
OR
1 1/2 tb Lemon grass; dried OR
1/3 ts Lemon or lime zest
1/4 ts Red pepper; crushed
1 ts Curry powder
1 c ;water
1/4 c Tomato sauce
1 tb Sesame seeds; toasted

Tofu: Cut tofu crosswise into 8 3/4-inch thick slabs, then cut in half
lengthwise to yield 16 pieces. Put tofu between two kitchen towels, and
place a cutting board on top. Let sit for about 10 minutes, or until excess
liquid is absorbed.

Combine molasses and mustard in a baking dish, mix in salt and pepper.
Place tofu in marinade and turn to coat on all sides. Cover and marinate in
the refrigerator for at least 1 hour.

Okra: Cut off and discard okra stems and transfer okra to 2 baking sheets.
Spray or brush well with oil, sprinkle with spices and salt if desired.
Toss to coat and set aside.

Sauce: Combine ingredients in a small saucepan and mix well. Cookover very
low heat, stirring freuently, for minutes, or until slightly thickened. Set
aside.

To Cook: If using charcoal grill, oil grill surface; place tofu and okra
over medium-hot coals and grill, covered, for 10 - 20 minutes, turning
once. (If using an oven, prheat to 500 degrees; roast oiled cooling okra on
a baking sheet, and tofu on an oiled cooling rack resting over a baking
sheet for 15 - 25 minutes.) Tofu should be browned and okra should be
tender.

Arannge tofu and okra on a platter with dipping sauce.Serves 4.

Per serving with 1 T sauce: 406 cal; 28 g prot; 14 g fat; 37 g carb; 0
chol; 478 mg sod; 5 g fiber; vegan

Source: Vegetarian Times, July 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini