Mushroom-Pepper Tofu Bake

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* Exported from MasterCook *

 

Mushroom-Pepper Tofu Bake

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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4 mushrooms -- (4 to 6) sliced

2 teaspoons nutritional yeast

garlic powder, to taste

1 1/2 onion -- diced

1 3/4 pounds tofu

1 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons nutritional yeast

1 tablespoon oil and Bragg's, for processor

 

Saute mushrooms with a little watter, nutritional yeast, and garlic powder.

 

Saute the onion. When soft, set aside.

 

In a bowl, mash 3/4 lb of the tofu. Add sea salt, pepper, and yeast. Then add

the mushrooms.

 

In a food processor, using the S shaped blade, blend remaining 1 lb tofu with 1

tablespoon oil, the onion saute, and a squirt of Bragg's. Add the blended tofu

mixture to the tofu-mushroom mix and stir them together.

 

Bake in a small, round, oiled cake pan at 350F for 30 minutes or until the top

turns golden brown.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

Yield:

" 1 small cake pan "

 

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Per Serving (excluding unknown items): 687 Calories; 39g Fat (46.2% calories

from fat); 68g Protein; 33g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

1944mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 3 Vegetable; 3 Fat;

1 Other Carbohydrates.

 

 

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