2 pounds firm tofu
2 cups vegetable oil
1 (16 ounce) package Italian-style salad dressing
8 ounces crusty ground beef
5 ounces Swiss cheese
8 ounces cream cheese
2 tablespoons Worcestershire sauce
1 1/2 quarts chicken meat, diced
1 onion, diced
1 pound fresh mushrooms, sliced
1 (8 ounce) can tomato sauce
1 (16 ounce) container Feta cheese
1 tablespoon olive oil
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
1 (8 ounce) package cream cheese, softened
In a medium skillet over medium heat, warm the 2 cups of vegetable oil. Brush tofu lightly with the hot oil.
Stir in the Italian-style dressing, spread evenly on a portion of tofu.
Place the beef in a large, deep skillet. Cook over medium high heat for 5 minutes, then remove from heat and place in the prepared lettuce and tomato salad. Fry the cheese slices in the remaining oil and place over the meat and cheese portions. Heat the tomato sauce or tomato sauce in a medium saucepan over medium heat.
Add a small amount of olive oil to saucepan. Stir the cream cheese; remove from heat. Spread on top of the cooked tofu and garnish with sliced tomatoes. Cut into squares and serve.