Veggie Life, Summer, 2001: Tofu Sushi Omette

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* Exported from MasterCook *

 

Tofu Sushi Omelette

 

Recipe By :Robin Asbell

Serving Size : 0 Preparation Time :0:00

Categories : Small Bites and Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces firm tofu -- pressed (14 to 16)

3 tablespoons Mushroom Dashi

1/3 cup sugar

1 tablespoon mirin

2 tablespoons shoyu or soy sauce

3/4 teaspoon salt

1/4 cup arrowroot

2 scallions -- roughly chopped

cooking spray or light sesame oil

 

1. Preheat oven to 400 degrees. In a food processor, puree tofu, scraping down

sides, as need-

ed, until completely smooth. Add remaining ingredients and process until mixed.

2. Spray or brush a 9 x 5-inch loaf pan with oil. Spread tofu mixture evenly

into pan.

Bake for 40 to 50 minutes, until browned, puffed, and firm to touch. Cool to

room

temperature then chill for at least 1 hour, or overnight.

3. Run a knife around edges to loosen and invert pan to remove omelette. Cut

across

loaf in 3/4-inch slices. (To use in maki rolls, cut each slice in half,

lengthwise, for nar-

rower strips.)

VEGAN

PER SLICE: 85 CAL (35% from fat), 5g PROT, 3g FAT, 1Og CARB, 314mg SOD. Omg

CHOL. O.9g fiber

 

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 687 Calories; 18g Fat (22.0% calories

from fat); 33g Protein; 109g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

1637mg Sodium. Exchanges: 2 1/2 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable;

2 Fat; 4 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0