Cross-Posted to foodgeeks.tribe.net

If you've been following the Banana Soup thread on Food Geeks, you'll see my last entry about Smoked Tofu Canapes. Well, I went ahead and made them for NYE, and they were great! My first foray into the experiment was disgusting, but I managed to get it right the 2nd time around.

1 red pepper (sweet)
1 pkg Mori-Nu Extra Firm Tofu
1/2 C Tamari
3 tbsp sesame oil
2 tbsp maple syrup
1 scant t. liquid smoke
1 bunch scallions
2 pkg phylo cups (30 cups total)

char red pepper over burner, then place in paper bag for 10 minutes. After the pepper has cooled, peel the skin off, deseed, and dice into 1/2 inch chunks. Cube tofu and add peppers in a med. pyrex dish (you could probably use a ziptop bag. In a small mixing bowl, mix liquid ingrediants, and k salt and pepper to taste. Marinade tofu/pepper mixture for 2-3 hours, stirring occasionally.

strain tofu/pepper mixture, and gently press to remove excess moisture. place mixture in food processor bowl, and blend until smooth, scrapping down the sides as needed. it should have the consistency of cream cheese. scrape the bowl into a ziptop bag and remove any extra air. put into freezer for an hour or so.

chop scallions into 1/4 inch rings. cut the corner off the ziptop bag of filling, and pipe into phylo cups. garnish w/ scallion rings.

the only changes to this that I'd make are to add a slightly spicier pepper, maybe chipotle.

Enjoy!