Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Safflower oil |
| ¼ cup | Chopped onion |
| 1 pounds | Firm tofu; pressed |
| \N \N | And drained and crumbled |
| ⅛ teaspoon | Turmeric |
| \N \N | Salt and freshly ground black pepper; to taste |
| 1 cup | Cooked fresh spinach leaves; squeezed dry |
| ¼ cup | Shredded soy mozzarella |
| 1 tablespoon | Minced fresh parsley |
4 SERVINGS VEGAN
This dish makes a hearty meal any time of day. For a special treat, serve with home-fried potatoes and soy sausage.
In large skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add tofu, sprinkle with turmeric, salt and pepper. Cook, stirring occasionally, until tofu is heated through and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix.
To serve, divide mixture among 4 serving plates and pat into an omelet-shaped crescent with spatula. Sprinkle top of each serving with soy mozzarella and parsley. Serve hot.
PER SERVING: 157 CAL.; 13G PROT.; 10G TOTAL FAT (1G SAT. FAT); 7G CARB.; 0 CHOL.; 109MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 42 Converted by MM_Buster v2.0l.