Yield: 1 servings
|1 pounds||Firm tofu; drained, squeezed &|
|\N \N||; crumbled|
|⅓ cup||Olive oil|
|1 teaspoon||Garlic powder|
|1 teaspoon||Onion powder|
|1 teaspoon||Dry basil|
|1 teaspoon||Dry oregano|
Mix tofu and all other ingredients in bowl; toss well. Adjust seasonings.
Makes about 3 cups filling.
Note: Olive oil is necessary for the proper "mouth feel." The amount can be reduced or you may substitute another oil; however, olive oil in the amount given gives the best flavor and texture. Per ¼ cup filling there is 7 grams of fat. |
Recipe by: August 1996 Vegetarian Times Converted by MM_Buster v2.0l.