I have had many requests for this recipe so thought I would put it in the
digest.
LAYERED TOFU SUPREME -Vgetarian Times Magazine
>From Kung Food, San Diego (slightly altered to conform to no fat)
First Layer:
10 1/2 oz. pkg. Japanese-style extra-firm silken tofu
1/2 tsp.salt
1/2 tea. garlic powder
1 Tbs. lemon juice
l tbs. egg replacer
cayenne pepper to taste
7 1/2 oz. jar pimientos, drained and minced
Second Layer:
2 cups chopped onion
1 1/2 Tbs. tamari
2 Tbs. sherry
1 Tbs. ground ginger
2 cups shite or brown mushrooms, cleaned and chopped
10 1/2 oz. pkg. Japenese-style style extra firm silken tufo
1/2 tsp. salt
1/2 tsp. garlic powder
1 Tbs. egg replacer
Third layer:
12 oz. frozen chopped spinach, thawed and squeezed dry
1/2 Tbs. dried basil
1/2 Tbs. dried parsley
Freshly ground black pepper to tast
10 1/2 pkg. Japanese-style extra firm silken tofu
1/2 tsp. salt
1/2 tsp. garlic powder
1 Tbs. egg replace
First Layer: In food processor or blender puree tofu, salt, garlic
powder,,
lemom juice, egg replacer and cayenne. Pour tofu puree into bowl: stir
in
pimiento. Set Aside
Second Layer: In large saute pan over med-low heat, saute onions until
soft,
about 5 min. Add tamari, sherry, grnd ginger and mushrooms. Saute until
mushrooms have released their moisture and are tender - about 10 minutes.
While mushrooms are cooking, in food processor or blender, puree tofu,
salt,
garlic powder and egg replacer. Stir tofu puree into onion muchroom
mixture, set aside.
Third layer: in bowl, mix spinach with basil, parsley and black pepper:
set aside.
In food processor or blender, puree tofu, salt, garlic powder, and egg
replacer.
Stir tofu puree into spinach mixture.
To assemble: Preheat oven to 350 degrees. Pour spinach layer into
sprayed
9x9 baking pan. Spread evenly over pan bottom. Next, pour in
onion-mushroom
layer, spread evenly. Pour in pimintento layer, spread evenly. Cover
pan with lightly
oiled waxed paper or parchment paper, then with aluminun foil. Bake l hr
& 15 min.
To test for doneness, gently jiggle pan. Layers should be firm. If
desired, serve with
1/4 cup Ginger-Pepper Sauce pooled on plate. Makes 6-8 servings.
GINGER-PEPPER SAUCE
1/4 c. diced onion
1/4 c. diced scallions
1/4 diced grn. bell pepper
1 txp. minced garlic
7 1/2 oz. jar pimentos, draned and minced
l oz. cornstartch (2 Tbs.)
1 tsp. gound ginger
1 Tbs. tamari
1/4 c. sherry
1/4 C ketchup
1 cup water
cayenne pepper to taste
In med. saute pan, cook onion, sallions, bell pepper and garlic
over low heat and until soft about 10 min. In food processor or blender
process remaining ingred. until smooth. Add to onion mixture. Cook
over
med. low heat until sauce thickens and heated through - about 5 min.
Makes
2 cups sauce.
Joanne Mill jmill@xxxxxxxx
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