| 1 | Slice tofu & press between absorbent towels. |
| 2 | Break into pieces. |
| 3 | Mince ginger & jalapeno in a food processor. |
| 4 | Add bell pepper & chop coarsely. |
| 5 | Add tofu & pulse, then process to a crumbly powder. |
| 6 | Preheat oven to 350°F. |
| 7 | Steam carrot & cabbage until wilted. |
| 8 | Add vegetables, flour & baking powder to the processor bowl & pulse until you have a coarse puree. |
| 9 | Season with salt & pepper. |
| 10 | Generously spray a 12-cup muffin tin. |
| 11 | Distribute the mixture among the cups & gently pack to smooth the surface. |
| 12 | Bake until golden brown, about 35 to 45 minutes. |
| 13 | Loosen with a knife & turn onto wire racks. |
| 14 | Place two ramekins on a warmed plate & surround with sauce & serve immediately. |
| 15 | Sauce: preheat broiler & char. |
| 16 | Cool in a covered bowl & rub off skins. |
| 17 | Seed, derib & coarsely chop. |
| 18 | Combine with rest of ingredients in a food processor & puree. |
| 19 | Gently warm before serving. |
| 20 | Yamuna devi, "yamuna"s table" |
