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Mushroom Bake with Tofu, Garlic, and Soy Sauce
Source: Enlitened Kosher Cooking by Nechama Cohen

A tofu-mushroom bake with garlic and soy sauce.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 97.2
Total Carbs 6.2 g
Dietary Fiber 1.2 g
Sugars 2.7 g
Total Fat 4.6 g
Saturated Fat 0.5 g
Unsaturated Fat 1.8 g
Potassium 133.5 mg
Protein 7.7 g
Sodium 166.4 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 each  cooking spray
1 each  medium onions
1 each  fresh leeks
2 1/2 cup  fresh mushroom slices
4 each  medium garlic cloves
1 lb  firm tofu
1 pinch  salt
2 tbsp  light soy sauce
3 each  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.

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