| | FIRST LAYER |
| 1 | pk | (10 1/2 oz) Japanese-style extra-firm silken tofu |
| 1/2 | | Tsp.salt |
| 1/2 | ts | Garlic powder |
| 1 | tb | Lemon juice |
| 1 | tb | egg replacer |
| | Cayenne pepper to taste |
| 1 | | Jar (7 1/2 oz) pimientos; drained and minced |
| | SECOND LAYER |
| 2 | c | Chopped onion |
| 1 1/2 | tb | Tamari |
| 2 | tb | Sherry |
| 1 | tb | Ground ginger |
| 2 | c | Shite or brown mushrooms; cleaned and chopped |
| 1 | pk | (10 1/2 oz) Japenese-style style extra firm silken tufo |
| 1/2 | ts | Salt |
| 1/2 | ts | Garlic powder |
| 1 | tb | Egg replacer |
| | THIRD LAYER |
| 12 | oz | Frozen chopped spinach; thawed and squeezed dry |
| 1/2 | tb | Dried basil |
| 1/2 | tb | Dried parsley |
| | Freshly ground black pepper to tast |
| 1 | | Japanese-style (10 1/2 pkg) extra firm silken tofu |
| 1/2 | ts | Salt |
| 1/2 | ts | Garlic powder |
| 1 | tb | Egg replace |
