Layered Tofu Supreme
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INGREDIENTS
- 1 cn Low-sodium chicken broth;
- (13 3/4 oz)
- 2 Pkg Jell-O Lemon gelatin;
- (sugar free, 4 serving size)
- 1 c Cold water;
- 1 cn Crushed pineapple;,undrained
- (in unsweetened juice)
- 2 tb Lemon juice;
- 1/2 ts Dried tarragon leaves;
- (crushed);
- Dash of white pepper;
- 1 1/2 c Cubed cooked chicken breast;
- 1/2 c Chopped parsley;
- 1/4 c Chopped red pepper;
- FIRST LAYER
- 1 pk (10 1/2 oz) Japanese-style
- 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;
- SECOND LAYER
- 2 c Onions ; chopped
- 1 1/2 tb Tamari
- 2 tb Sherry
- 1 tb Ground ginger
- 2 c Shiitake or brown mushrooms;
- 1 pk (10 1/2 oz) Japanese-style
- 1/2 ts Salt
- 1/2 ts Garlic powder
- 1 tb Egg replacer
- THIRD LAYER
- 12 oz Frozen chopped spinach;
- 1/2 tb Dried basil
- 1/2 tb Dried parsley
- Black Pepper ; freshly ground
- 1 Japanese-style (10 1/2 pkg)
- 1/2 ts Salt
- 1/2 ts Garlic powder
- 1 tb 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~~at;juno.com (Joanne h Mill) on Aug 13, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1136g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 482 | ||
| Calories from Fat: 29 (6%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.2g | 4 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1466.3mg | 51 % | |
| Potassium 2525.1mg | 66 % | |
| Total Carbohydrate 96.8g | 28 % | |
| Dietary Fiber 24.3g | 97 % | |
| Sugars, other 72.5g | ||
| Protein 24.2g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 482
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