---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetarian
       Yield: 8 servings
       1 tb Olive oil
     2/3 c  Millet
   1 1/3 c  Water
       1 c  Carrot, finely chopped
       1 c  Zucchini, finely chopped
     1/2 c  Red bell pepper, diced
     1/2 c  Yellow bell pepper, diced
       2 oz Spinach, wilted & chopped
       1 lb Extra-firm tofu*
   1 1/4 ts Salt
     1/2 ts Pepper
       2 c  Breadcrumbs
            Olive oil
 ------------------------------CILANTRO CHUTNEY------------------------------
   1 1/3 c  Cilantro leaves
     1/4 c  Almonds chopped
       2 ea Jalapeno, seeded & chopped
       1 sl 1/8 piece ginger
       3 tb Maple syrup
     1/2 c  Orange juice
   *  Prepare the tofu the same way as for Tofu Cutlets with Pineapple
   Ginger Glaze.
   Combine oliveo il & millet in a pot over moderate heat.  toast the
   grains, stirring constantly, until darkened a few shades.  Add water,
   bring to a boil, reduce heat, cover & cook until the millet is
   tender, about 20 minutes, add more water if necessary.  Set aside for
   10 minutes, then fluff with a fork.
   Individually steam vegetables until tender-crisp.  In a bowl, mix
   seasoned tofu with salt, pepper, millet & vegetables.  Mix gently.
   Moisten hands, divide mixture into 16 flattened balls & form into
   crack free patties, about 1/2 thick.  Pat patties in breadcrumbs so
   they are coated on all sides.  Set aside on waxed paper lined trays.
   Pan fry fricadelles over moderately high heat in a lightly oiled
   skillet for 5 to 7 minutes on each side.  Keep warm in a 250F oven.
   Drizzle with chutney & & serve with rice pilaf & vegetables.
   CHUTNEY: Combine all ingredients in a food processor & puree until
   silky. Force through a strainer; discard roughage.