TZUTC: -0800   
   MSGID: 35379.fidonet_cooking@1:105/500 2dc43319   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tofu With Almonds And Amaretto   
    Categories: Tofu, Vegetarian   
         Yield: 4 Servings   
       
        16 oz Extra firm tofu;   
              - drained, pressed,   
              - sliced 1/4"   
       1/4 c  All-purpose flour   
              Salt   
              Black pepper; freshly ground   
         2 tb Olive oil   
         4    Shallots;   
              - thinly sliced lengthwise   
       1/2 c  Vegetable broth   
       1/4 c  Amaretto or other   
              - almond-flavored liqueur   
       1/2 c  Slivered almonds; toasted   
         1 tb Fresh parsley; minced   
       
     Dredge the tofu in the flour, tapping off any excess. Season to taste   
     with salt & pepper.   
        
     Heat the olive oil in a large nonstick skillet over medium-high heat.   
     Add the tofu and cook until browned on both sides, 2 to 4 minutes per   
     side. Remove from the skillet, transfer to a plate, and set aside.   
        
     Add the shallots to the skillet and cook until tender, 3 to 4   
     minutes. Add the broth and liqueur and heat almost to boiling. Reduce   
     the heat to low, return the tofu to the pan, add the almonds &   
     parsley, and simmer to infuse the tofu with the flavor of the sauce   
     and to heat through, about 5 minutes. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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