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
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|Serving Size: 1 Serving (588g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (39%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 874.6mg||30 %|
|Potassium 704.7mg||19 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 19.8g|
|Protein 3.6g||5 %|
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Calories per serving: 153
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