Recipe: Layered Tofu Supreme with Ginger-Pepper Sauce

Layered Tofu Supreme with Ginger-Pepper Sauce
Source: Vegetarian Times Magazine
From: Kung Food, San Diego (slightly altered to conform to no fat)
Makes 6-8 servings

First Layer:
10 1/2 oz. pkg. Japanese-style extra-firm silken tofu
1/2 tsp.salt
1/2 tsp. garlic powder
1 Tbsp lemon juice
l Tbsp egg replacer
cayenne pepper to taste
7 1/2 oz. jar pimientos, drained and minced

Second Layer:
2 cups chopped onion
1 1/2 Tbsp tamari
2 Tbsp sherry
1 Tbsp ground ginger
2 cups shiitake or brown mushrooms, cleaned and chopped
10 1/2 oz. pkg. Japanese-style style extra firm silken tofu
1/2 tsp. salt
1/2 tsp. garlic powder
1 Tbsp egg replacer

Third layer:
12 oz. frozen chopped spinach, thawed and squeezed dry
1/2 Tbsp dried basil
1/2 Tbsp dried parsley
Freshly ground black pepper to taste
10 1/2 pkg. Japanese-style extra firm silken tofu
1/2 tsp. salt
1/2 tsp. garlic powder
1 Tbsp egg replace

First Layer: In food processor or blender puree tofu, salt, garlic powder, lemon 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 minutes. Add tamari, sherry, ground 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 mushroom 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 pimiento layer, spread evenly. Cover pan with lightly oiled waxed paper or parchment paper, then with aluminum foil.

Bake l hour and 15 minutes. To test for doneness, gently jiggle pan. Layers should be firm. If desired, serve with 1/4 cup Ginger-Pepper Sauce pooled on plate.

GINGER-PEPPER SAUCE
Makes 2 cups sauce

1/4 cup diced onion
1/4 cup diced scallions
1/4 diced ground. bell pepper
1 tsp. minced garlic
7 1/2 oz. jar pimentos, drained and minced
l oz. cornstarch (2 Tbsp.)
1 tsp. ground ginger
1 Tbsp tamari
1/4 cup sherry
1/4 cup ketchup
1 cup water
cayenne pepper to taste

In medium saute pan, cook onion, scallions, bell pepper and garlic over low heat and until soft about 10 minutes. In food processor or blender process remaining ingredients until smooth. Add to onion mixture. Cook over medium-low heat until sauce thickens and heated through - about 5 minutes.