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layered-tofu-supreme recipe

Date: Wed, 13 Aug 1997 11:35:41 -0700
 From: jmill@juno.com (Joanne h Mill)
 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.
 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
 med. low heat until sauce thickens and heated through - about 5 min. 
 2 cups sauce.
 kwvegan vegan