Layered Tofu Supreme

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Layered Tofu Supreme Ingredients

1 cn Low-sodium chicken broth;	1 Jar (7 1/2 oz) pimientos;
(13 3/4 oz)	SECOND LAYER
2 Pkg Jell-O Lemon gelatin;	2 c Chopped onion
(sugar free, 4 serving size)	1 1/2 tb Tamari
1 c Cold water;	2 tb Sherry
1 cn Crushed pineapple;,undrained	1 tb Ground ginger
(in unsweetened juice)	2 c Shiitake or brown mushrooms;
2 tb Lemon juice;	1 pk (10 1/2 oz) Japenese-style
1/2 ts Dried tarragon leaves;	1/2 ts Salt
(crushed);	1/2 ts Garlic powder
Dash of white pepper;	1 tb Egg replacer
1 1/2 c Cubed cooked chicken breast;	THIRD LAYER
1/2 c Chopped parsley;	12 oz Frozen chopped spinach;
1/4 c Chopped red pepper;	1/2 tb Dried basil
FIRST LAYER	1/2 tb Dried parsley
1 pk (10 1/2 oz) Japanese-style	Freshly ground black pepper
1/2 Tsp.salt	1 Japanese-style (10 1/2 pkg)
1/2 ts Garlic powder	1/2 ts Salt
1 tb Lemon juice	1/2 ts Garlic powder
1 tb egg replacer	1 tb Egg replace
Cayenne pepper to taste

Instructions for Layered Tofu Supreme

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~~at;juno.com (Joanne h Mill) on Aug 13, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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