Part 23 (2/2)

WHILE the tofu is broiling for the first 10 minutes, prepare the spinach: Preheat a large pan over medium-high heat. While the spinach is still wet from being washed, add half to the pan. The extra moisture helps to steam the spinach. Use tongs to toss it around. Once it is wilted, add another batch of spinach. After all the spinach is cooked, cover to keep warm.

To serve: If using home fries, put about one cup's worth in the middle of each plate. If using an English m.u.f.fin, toast it and place both pieces face up on the plate. Cover with a layer of spinach followed by four pieces of tofu. Ladle Cheezy Sauce over everything and top with a little chopped tomato, just to give it some color. Serve immediately.

MUSHROOM AND SPINACH STRATA.

SERVES 6-8.

TIME: 1 HOUR 30 MINUTES (LOTS OF IT INACTIVE).

A strata is a layered bread ca.s.serole that traditionally is covered with an eggy custard and baked until puffy and golden. Our old friend tofu plays a starring role in this tasty veganized version, lavishly flavored with plenty of Italian herbs and shallots.

For simplicity, bake it in the same cast-iron skillet that you saute the vegetables in. If you don't have an oven-safe skillet, a 9 x 13-inch pan should also work, although the strata will come out a bit thinner. Serve with home fries (page 71) or a simple green salad. Cheezy Sauce (page 214) is great on this, too.

This recipe requires stale bread. If you are one of the few people in the world who doesn't have a sad-looking half loaf of bread on your countertop, don't worry-just lightly toast your bread before proceeding with this recipe.

6 slices stale or lightly toasted bread, cut into 2-inch

pieces

1 cups thinly sliced shallots (5 or 6 shallots)

3 tablespoons olive oil

8 ounces cremini mushrooms, sliced thinly (about

3 cups)

3 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

teaspoon crushed red pepper

Several pinches of freshly ground black pepper

1 teaspoon salt

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