Layered Tofu Supreme – We Love God!

Claims to special divine revelations are not so much a sign of super-spirituality as they are of evangelical or pietistic megalomania. The days of prophets and apostles, genuine agents of revelation, are past. Such claims today are spurious and exceedingly dangerous. To cloak one’s desires, hunches, or opinions in such claims is to make use of a godless form of persuasion. What does one say to the person who claims, “The Lord told me to do this?” To use such devices is to place oneself above criticism by bathing one's opinions in divine sanction.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs	Vegetarian		1	Servings

INGREDIENTS

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

INSTRUCTIONS

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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