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It’s not a looker, but it’s a surprisingly satisfying weeknight supper.

Many years ago, I worked for a non-profit environmental education organization. The first time I had this dish, the founder of the organization, who was vegetarian and a force of nature, brought it to a potluck. I’m not normally a tofu lover (and I’ve even gone so far as to make it from scratch from ground soy beans) but I loved it in this dish and asked her for the recipe. Here are her original directions:

  • Cooked rice
  • 1 can diced tomatoes (flavored)
  • 1 package baked tofu (Italian or other flavored)
  • 1/2 pack feta cheese
  • Artichoke bottoms
  • 1/2 red bell pepper, diced
  • 1 package raw spinach
  • Garlic powder
  • Jack or other cheese, shredded

Mix all ingredients and place in a baking pan. Add water/bouillon if seems too dry. Bake at 350 until hot and crispy.

Ha. Not a lot to go on, but honestly, you don’t need much to go on. This recipe is infinitely variable and hard to mess up.

Here’s my more fleshed out version.

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IMG_20141123_124614watermarkThis wonderful and simple recipe was sent to me by my friend Lauri. It’s originally from Ortega, and calls for their 4 oz canned chilies. Since I roast and freeze my own chilies, I just use those. This makes a great breakfast (the leftovers are great for work the next day), and we’ve been known to have it for dinner when we are awash in eggs or in a hurry. Prep time is really fast, and its on the table in less than an hour. It’s also a great change of pace from the “all things turkey” after the Thanksgiving week-long leftover fest. Read the rest of this entry »

Jennifer Kleffner

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