Instructions: Conform to no fat)

First Layer: In food processor or blender puree tofu, salt, garlic powder,, lemom juice, egg replacer and cayenne. Pour tofu puree into bowl: stir in pimiento. Set Aside

Second Layer: In large saute pan over med-low heat, saute onions until soft, about 5 min. Add tamari, sherry, grnd ginger and mushrooms. Saute until mushrooms have released their moisture and are tender - about 10 minutes.

While mushrooms are cooking, in food processor or blender, puree tofu, salt, garlic powder and egg replacer. Stir tofu puree into onion muchroom mixture, set aside.

Third layer: in bowl, mix spinach with basil, parsley and black pepper: set aside. In food processor or blender, puree tofu, salt, garlic powder, and egg replacer. Stir tofu puree into spinach mixture.

To assemble: Preheat oven to 350 degrees. Pour spinach layer into sprayed 9x9 baking pan. Spread evenly over pan bottom. Next, pour in onion-mushroom layer, spread evenly. Pour in pimintento layer, spread evenly. Cover pan with lightly oiled waxed paper or parchment paper, then with aluminun foil.

Bake l hr & 15 min. To test for doneness, gently jiggle pan. Layers should be firm. If desired, serve with 1/4 cup Ginger-Pepper Sauce (see recipe)

pooled on plate.

Makes 6-8 servings.

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