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Vegetarian in Paradise Vegetarians in Paradise is a Los Angeles vegetarian web magazine. It is run by Zel and Reuben Allen. Their mission is to "offer our friends in the vegetarian community a nesting place to roost awhile and share information about a lifestyle that may keep us flying around a few years longer than our non-vegetarian friends.".

Reprinted with permission from Zel Allen.

Zel Allen is also the author of the cookbook The Nut Gourmet. Sample recipes from this cookbook can be found in the recipe sources.

Tampico Timbales

Magazine: May 2006

While tofu is definitively atypical of Mexican cuisine, it can easily adapt to the familiar south-of-the-border flavors. A unique entrée or side dish with alluring appeal, these little timbales are so irresistible they just might compel the tofu skeptic into tasting. One small sample is sufficient to make another tofu convert. The timbales can be prepared a day ahead and simply covered with aluminum foil and reheated at 350 degrees (Gas Mark 4) for 12 to 15 minutes.

Ingredients

• 1/2 cup (120 ml) minced sweet onions
• 1/2 cup (120 ml) whole kernel corn, drained
• 1/4 cup (60 ml) canned diced mild green chiles
• 1 pound (450 g) extra firm tofu
• 1/2 cup (120 ml) medium-spiced red or green salsa
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt

• 1/3 cup (80 ml) prepared or homemade guacamole
• 2 red chiles

Directions

1. Preheat oven to 350 degrees (Gas Mark 4) and line two 6-section muffin tins with paper baking cups.
2. Combine the onions, corn, and green chiles in a medium bowl and set aside.
3. Puree the tofu, salsa, chili powder, cumin, coriander, and salt in the food processor. Scrape down the sides of the workbowl and process until all the ingredients are thoroughly incorporated.
4. Transfer the tofu mixture to the bowl with the onions and stir well to distribute the ingredients evenly.
5. Spoon the timbale mixture into the prepared muffin tins and bake at 350 degrees (Gas Mark 4) for 30 to 35 minutes or until the timbales are firm and lightly browned on top.
6. Invert the timbales onto a lettuce-lined dish, carefully remove the paper baking cups, and garnish the tops with a dollop of guacamole. Slice the red chiles into rings and top each guacamole dollop with a red crown. Makes 12 servings.