Golden Stuffed Tofu

Golden Tofu Pockets filled with Spinach, Onions and Mushrooms.

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  1. 1 Large Brick of Tofu (Nasoya Brand Extra Firm)
  2. 1 C Panko Flakes
  3. Oil (for frying)
  4. Salt & Pepper (to taste)
  1. 1 C Chopped Sweet Onion
  2. 1 16 oz Package Frozen Spinach (defrosted)
  3. 1/4 C Chopped Mushrooms
  4. 3 T Parsley
  5. 1 t Cumin
  6. Remaining Panko Crumbs from Pockets
  1. Press tofu in your TofuXpress for 4 hours, or overnight.
  2. Press thawed spinach in your TofuXpress (with the light tension spring) for 1/2 hour
For the Tofu Pockets
  1. Preheat a pan of oil (at least one inch thick) for frying
  2. Cut the tofu into squares or triangles, about one inch thick. Cut out the center of the tofu pieces to create the pockets for stuffing.
  3. Lightly coat each piece of tofu in the panko flakes and fry until they are golden brown.
  4. Set aside the cooked tofu on a plate of paper towels.
For the Stuffing
  1. Add the onion to a heated frying pan (with a little water to prevent sticking),and saute for 3-5 mins.
  2. Add the spinach and mushrooms and continue to saute for another 5 mins, stirring constantly.
  3. Once the mixture begins to cook and dry, stir in the panko flakes.
To Stuff the Pockets
  1. Let the spinach mixture cool.
  2. Fill each of your tofu cubes with the stuffing and serve with soy sauce or your favorite dipping sauce.
  1. Try stuffing the tofu pockets with your favorite vegetables.
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