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Tofu Squares With Mushroom Tomato Sauce

I.am.Vegetarian's picture
Ingredients
  Firm tofu 44 Ounce, drained (2 Blocks, 22 Ounces Each)
  Whole wheat bread slice 1
  Green onions 3
  Celery stalks 2
  Spike seasoning/Similar vegetable broth seasoning 1 Teaspoon
  Pepper 1 Dash
  Eggs 5
  Skim milk 1⁄2 Cup (8 tbs)
  Oil 1 Tablespoon
  Swiss cheese 3 Ounce, well-chilled
  Fresh mushrooms 8 Ounce
  Ripe tomatoes 5 Large
  Dry oregano 1 Teaspoon, crumbled
  Salt 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat oven to 350°F before baking.
2) Attach a metal blade to the work bowl of a food processor and then process bread, torn into pieces, until coarsely chopped.
3) Stir in green onions and celery and process them into 1-inch pieces, pulsing on/off until coarsely chopped.
4) Switch off the machine and then add in seasoning, pepper, eggs, milk and 1 tablespoon oil.
5) Mix them well with 3-4 on/off pulses and then keep the mixture aside.
6) Wash and dry work bowl and attach a shredding disc it.
7) Shred Swiss cheese to fit feed tube using light pressure and then keep it aside after removing from bowl.
8) Further attach the slicing disc and then stack mushrooms sideways into feed tube, slicing them with firm pressure.
9) Keep them aside after removing from the bowl.
10) Attach metal blade to the work bowl and then quarter tomatoes, pulsing on/off until coarsely chopped.

MAKING
11) Crumble tofu into small pieces and keep aside in a saucepan.
12) Add in 2 cups water.
13) Allow the mixture to come to a boil after covering the pan.
14) Lower the heat and simmer it for 2 minutes.
15) With several thicknesses of cheesecloth, line a colander.
16) Into the colander, pour the tofu and wash with cold water.
17) Press tofu firmly against the bottom and sides of the colander to remove excess water using a potato masher or large spoon.
18) Into a mixing bowl, empty the crumbled tofu and then allow cooling slightly.
19) Pour in the green onions and celery, egg and milk mixture, stirring well.
20) Over the bottom of a well-oiled 8 x 8-inch baking pan, spread tofu mixture and press it gently into an even layer.
21) Wrap it with foil and bake for 35-40 minutes in preheated oven until firm but not dry.

FINALIZING
22) In the meantime, for the sauce, take a medium saucepan and heat 1 tablespoon oil over high heat in it.
23) Stir in mushrooms and sauté them for 1 minute.
24) Mix in tomatoes with liquid, oregano and salt and cook the mixture, covered for 2 minutes.
25) Take off the cover and turn heat to medium.
26) Again cook the mixture for 15-20 minutes until slightly thickened.
27) Take off the sauce from heat and then stir in cheese until melted.
28) Square the tofu and then top them with mushroom tomato sauce.

SERVING
29) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Tofu
Preparation Time: 
10 Minutes
Cook Time: 
65 Minutes
Ready In: 
0 Minutes
Servings: 
4

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