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From Prevention Magazine's MasterCook Cookbook published with the MC disk
SERVES 4
1 lb firm tofu
1/2 cup reduced sodium ketchup
1/4 cup Dijon mustard
3 tablespoons water
1 tablespoon safflower oil or canola oil
1 tablespoon minced garlic
1/4 teaspoon ground black pepper
1/4 teaspoon liquid smoke
hot pepper sauce, to taste
2 cups thinly sliced onions
2 medium green peppers
3 cups hot cooked brown rice
1. First the tofu should be waterpacked or cotton. Do not use silken it won't work. Freeze the tofu. Thaw completely.
Then press to drain. To press: wrap tofu in cheesecloth or paper towels to help keep shape if desired. Next place on a cutting
board set at a slant. Place a heavy dinner plate on top. Let the plate do it's work. Let for at least 10 minutes.
2. Seed the green peppers and cut into strips.
3. Now lets do some cooking.
4. Preheat the oven to 375º.
5. In baking dish [2qt], combine ketchup, mustard, water, oil, garlic, black pepper, liquid smoke and hot sauce.
6. With long side of tofu facing you cut into 1/2 inch slices starting at short end. Dip both sides of the slices in
the kechup mix. Put on plate and set aside.
7. Dip onions in ketchup mix. set aside.
8. Put the green peppers in the mix. Let them in the dish they form the bottom. Arrange the tofu on top of the peppers
then arrange the onions on top of the tofu.
9. Use foil to cover and bake 15 minutes.
10. Place on the rice and serve.
11. You may also marinate the tofu in the ketchup mix if you like for a while. This would make the taste better for
new tofu users [trust me].
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