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VEGETARIAN SWISS STEAK

2 tablespoons sesame oil or canola oil
1 1/2 cups sliced fresh mushrooms
1 cup sliced onion
1 cup diced green bell pepper
2 tablespoons minced garlic
1 tablespoon chopped fresh basil
1/4 cup dark barley miso, dissolved in 1/4 cup water
2 cups tomato puree
1 cup water
1/4 tsp black pepper
4 tomatoes, blanched, peeled, seeded and chopped (optional)
2 tablespoons tamari
4 pieces firm tofu, 2 ounces each
1/4 cup sesame oil

Heat the 2 tablespoons of sesame or canola oil in a medium saucepan.

Saute the mushrooms, onion, bell pepper and garlic with the basil
for 5-8 minues. Stir in the dissolved miso. Add the tomato puree,
water, black pepper and optional tomatoes. Simmer for 5 minutes.

Pour the tamari evenly over the tofu. Marinate about 10 minutes.
Heat the 0.25 cup sesame oil in a skillet. Saute the tofu on both
sides until golden brown, 2-3 minutes.

Put a bit of the sauce in a baking dish 8 inches square. Put the
tofu on the top; cover with the rest of the sauce. Cover the dish.
Bake at 350 degrees for 20-25 minutes. Serve with mashed potatoes
and a green vegetable or over noodles.

Note: You may substitute 1/3 cup soy sauce for the barley miso,
and seitan for the tofu.

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