2 medium to large potatoes, cooked
1 Tbl. olive oil
1 small green pepper, sliced
1 small onion, chopped
1 package silken tofu, diced
1 Tbl. margarine
2 cloves garlic, smashed and minced
1/2 cup fresh, canned or frozen spinach
1/4 cup button mushrooms, sliced
1/2 tsp salt
dash of ground peper
sprinkle of oregano, thyme, and/or basil
1/2 cup veggie cheese
3 tbl leftover rice
nutritional yeast, optional
mild dried red pepper crumbled with seeds, optional
few tablespoons lemon or lime juice
In a large frying pan, over medium heat, saute the green peper,
onion, and potatoes in olive oil, until the potatoes are golden
brown (about 10-12 minutes). Remove from the pan and set aside in
a ceramic or glass round or square baking dish.
Put the tofu and butter into the same pan and saute until golden
(about 5 minutes).
In a seperate smaller pan put spinach, rice, dried pepper if using
and lemon or lime juice. Add salt or pepper to taste and cook on
low heat while tofu is sauteing. Cook until heated throughly and
until most of the juice is evaporated.
Add herbs, and garlic to the tofu and cook for 3-4 minutes. Next
add the spinach and mushrooms to the tofu, cook until mushrooms
get a little brown. 3-4 minutes. Get out potatoes and add the
spinach tofu mixure on top, spreading evenly and patting down.
Then you can add cheese and broil for a few minutes until melted.