Name: Layered Tofu Supreme
Ingredients: 1 pk (10 1/2 oz) Japanese-style extra-firm silken tofu; 1/2 Tsp.salt; 1/2 ts Garlic powder; 1 tb Lemon juice; 1 tb egg replacer; Cayenne pepper to taste; 1 Jar (7 1/2 oz) pimientos; drained and minced; 2 c Chopped onion; 1 1/2 tb Tamari; 2 tb Sherry; 1 tb Ground ginger; 2 c Shite or brown mushrooms; cleaned and chopped; 1 pk (10 1/2 oz) Japenese-style style extra firm silken tufo; 1/2 ts Salt; 1/2 ts Garlic powder; 1 tb Egg replacer; 12 oz Frozen chopped spinach; thawed and squeezed dry; 1/2 tb Dried basil; 1/2 tb Dried parsley; Freshly ground black pepper to tast; 1 Japanese-style (10 1/2 pkg) extra firm silken tofu; 1/2 ts Salt; 1/2 ts Garlic powder; 1 tb Egg replace

CATEGORY	CUISINE	TAG	YIELD
Eggs	Vegetarian		1	Servings

INGREDIENTS

1	pk	(10 1/2 oz) Japanese-style extra-firm silken tofu
1/2		Tsp.salt
1/2	ts	Garlic powder
1	tb	Lemon juice
1	tb	egg replacer
		Cayenne pepper to taste
1		Jar (7 1/2 oz) pimientos; drained and minced
2	c	Chopped onion
1 1/2	tb	Tamari
2	tb	Sherry
1	tb	Ground ginger
2	c	Shite or brown mushrooms; cleaned and chopped
1	pk	(10 1/2 oz) Japenese-style style extra firm silken tufo
1/2	ts	Salt
1/2	ts	Garlic powder
1	tb	Egg replacer
12	oz	Frozen chopped spinach; thawed and squeezed dry
1/2	tb	Dried basil
1/2	tb	Dried parsley
		Freshly ground black pepper to tast
1		Japanese-style (10 1/2 pkg) extra firm silken tofu
1/2	ts	Salt
1/2	ts	Garlic powder
1	tb	Egg replace

INSTRUCTIONS

FIRST LAYER
SECOND LAYER
THIRD LAYER
Vegetarian Times Magazine >From Kung Food, San Diego (slightly altered to
conform to no fat)
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 (see recipe)
pooled on plate. Makes 6-8 servings.
Posted to fatfree digest V97 #178 by jmill@juno.com (Joanne h Mill) on Aug
13, 1997

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