With Mother's Day just ahead you can easily delight Mom on her special day with this succulent, richly flavored main dish. If there are special activities planned for Mom's day and doing all the cooking in one block of time seems impossible, simply prepare the Terrine the day before. Reheat it at 350 degrees (Gas Mark 4) for about 15 to 20 minutes while preparing any side dishes or setting the table.

Are you unsure about serving tofu for this special occasion? Not everyone is vegetarian? A common complaint vegetarians hear from non-vegetarians is that tofu is bland and that they can't imagine making tofu taste good. Invite the non-believers to dinner, and serve this dish with confidence. Once they've tasted it, they'll know how truly delectable it is. With a little TLC for Mom, a simple dinner can become a memorable occasion for the entire family.

Curried Tofu Terrine is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishiing Nuts for Every Occasion published by Book Publishing Company in 2006.

CURRIED TOFU TERRINE

Yield: 6 servings

Filling

Curried Tofu

Garnish

1. TO MAKE THE FILLING, preheat the oven to 375 degrees (Gas Mark 5), and lightly oil a 9 x 5-inch (23 x 12.5 cm) metal or glass loaf pan. Line the bottom of the pan with parchment paper and lightly oil the parchment. Sprinkle the walnuts and the green onion on the bottom of the loaf pan and set it aside.
2. Combine two-thirds of the carrots, the potatoes, onion, and water in a large skillet and cook and stir over high heat for 15 to 20 minutes, or until the vegetables are tender. Stir frequently to prevent the vegetables from sticking to the pan. Season lightly with salt and pepper.
3. TO MAKE THE CURRIED TOFU, combine the tofu, green onions, vinegar, lemon juice, curry powder, salt, and pepper in the food processor and process until smooth.
4. TO ASSEMBLE THE TERRINE, press half the curried tofu mixture into the prepared loaf pan over the walnuts, spreading it to the edges of the pan. Spread the carrot and potato filling over the tofu. Top with the remaining curried tofu and bake for 30 minutes.
5. Remove the pan from the oven and let stand at room temperature for 10 minutes. Run a flatware knife around all four edges of the loaf pan. Unmold the terrine onto an oval or rectangular platter and remove the parchment paper. Garnish the platter with the arugula and remaining shredded carrots. Cut thick slices of the terrine with a serrated knife, and use a spatula to serve.

Serving Suggestion: Serve with a steamed green vegetable such as broccoli, okra, green beans, or spinach, and include a side dish of black beans seasoned with garlic and lemon juice. If desired, serve Lemon Dill Silken Sauce on the side to accompany the Terrine.

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