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TOFU IN TOMATO-SAUERKRAUT SAUCE WITH MUSHROOMS

 

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Pareve
Yield: 4 Servings
 

Ingredients
• 1 14-ounce package firm tofu
• 1/2 pound mushrooms, sliced
• Vegetable oil for frying
• 1 egg, slightly beaten
• 1/4 cup flour seasoned with salt, pepper, garlic powder and paprika
• 1 32-ounce jar sauerkraut with liquid
• 23 ounces tomato sauce with mushrooms
• Lemon juice or sugar to taste
 

Directions
1.
Preheat oven to 375°F. Grease 9 x 9 x 4-inch pan.

2. Press tofu and cut into 1-inch cubes.

3. Saute mushrooms in oil in large skillet until soft and remove.

4. Dip tofu in egg, coat with flour and fry in same skillet in hot oil until browned.

5. Combine tofu, mushrooms, sauerkraut and sauce and pour into pan.

6. Add juice or sugar for balance of flavors. Cover and bake 1½ hours.
 

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