| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Safflower oil |
| 1/4 |
c |
Chopped onion |
| 1 |
lb |
Firm tofu; pressed |
|
|
And drained and crumbled |
| 1/8 |
ts |
Turmeric |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
c |
Cooked fresh spinach leaves; squeezed dry |
| 1/4 |
c |
Shredded soy mozzarella |
| 1 |
tb |
Minced fresh parsley |
INSTRUCTIONS
4 SERVINGS VEGAN
This dish makes a hearty meal any time of day. For a special treat, serve
with home-fried potatoes and soy sausage.
In large skillet, heat oil over medium heat. Add onion and cook, stirring
often, until softened, about 5 minutes. Add tofu, sprinkle with turmeric,
salt and pepper. Cook, stirring occasionally, until tofu is heated through
and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix.
To serve, divide mixture among 4 serving plates and pat into an
omelet-shaped crescent with spatula. Sprinkle top of each serving with soy
mozzarella and parsley. Serve hot.
PER SERVING: 157 CAL.; 13G PROT.; 10G TOTAL FAT (1G SAT. FAT); 7G CARB.; 0
CHOL.; 109MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 42
Converted by MM_Buster v2.0l.
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