Wednesday, June 30, 2010

Tofu Pancakes Stuffed with Mushrooms and Spinach

After talking to my work cafe's chef about Vegan Brunch and the tofu omelet recipe that made me buy the book, I decided to make them for dinner last night.

I used the boxed silken soft tofu because that was the only thing the Met supermarket had. I also used 1/2 the black salt that the recipe calls for, arrowroot powder instead of corn starch, and the two garlic cloves suggested in the recipe.

Jacqui and Adrianna helped me get all the ingredients together into the food processor and helped me wash the mushrooms for the stuffing. Jacqui said that she *loved* each ingredient as we put it into the food processor.

Adrianna decided that I *had* to hold her as I was making the pancakes (as Jacqui called them) and making the filling.

Filling ingredients
one large box of white organic mushrooms, rinsed and chopped
1 T olive oil
fresh rosemary, tarragon, and oregano from my mom's garden, chopped
fresh spinach
grated vegan cheddar-style cheese

What to do
Heat the olive oil over medium heat while you start the first tofu pancake. Spread the pancake thin using a spatula.
Add the mushrooms and the chopped fresh herbs, and stir fry. The mushrooms will let out their juices, keep stirring and cooking until those have evaporated. Stir to make sure that nothing burns.
Make all of the tofu pancakes, placing them between two plates to keep them warm while you are finishing up the rest of the pancakes and the filling.
Jacqui and Dave grated the vegan cheese up.
To make the stuffed pancakes: put fresh spinach, mushroom mixture, and vegan cheese on one half of a pancake. Fold over, then heat over medium heat for 2-3 minutes, to let everything mush together a little. Serve and enjoy!

Dave really liked these; I made his without the vegan cheese because he's a little wary of it. Jacqui loved the tofu pancakes and ate hers up without any help! Adrianna, once we broke the spinach up into smaller pieces, ate up a bunch too. Yay! :)

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