Source: Enlitened Kosher Cooking by Nechama Cohen

A tofu-mushroom bake with garlic and soy sauce.

Servings

1 tbsp olive oil
1 cooking spray
1 medium onions , peeled and diced
1 fresh leeks , diced
2.5 cup fresh mushroom slices
4 medium garlic cloves , peeled and crushed
1 lb firm tofu
1 pinch salt , to taste
2 tbsp light soy sauce
3 egg whites

1 Preheat the oven to 350 degrees F. In a large skillet, prepare onion and leeks the Enlitened* way (see below).
2 Add mushrooms and continue sauteing until soft. Add garlic and cook for another minute.
3 In a large bowl, mash tofu with a fork.
4 Add salt and soy sauce and mix well.
5 Combine with vegetable mixture, then add egg whites, mixing well.
6 Press into an 8-inch quiche pan. Spray top with non-stick spray and bake for 40 minutes, or until the edges look crispy and brown.

*Heat the oil together with the cooking spray in a large non-stick skillet over medium heat for a few seconds. Add the leeks and onions; stir and lower heat.Cook until the leeks and onions start to brown, stirring occasionally. Add garlic and a few drops of water; the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks. Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.