1 (16 ounce) container sauted green onions
2 tablespoons olive oil
1 (15 ounce) can whole peeled tomatoes, diced
8 ounces firm tofu, diced
1 large onion, diced
6 cloves garlic, minced
1 teaspoon crushed red pepper
1 teaspoon salt
salt to taste
1 1/4 pound processed cheese
1 cup finely sliced fresh mushrooms
fresh parsley
2 (15 ounce) cans Italian-style diced tomatoes with green chile peppers
1 cup shredded mozzarella cheese
To Make Baked Spinach/Spinach-Picked Veggie Filling: Heat olive oil in a large skillet over medium heat. Sear a large skillet over medium heat. Add green onions and saute for about 10 minutes. Add tomatoes, tofu, onion, garlic, crushed red pepper, salt, and salt. Cook for about 6 minutes; stirring constantly. Reduce heat to low and add cheese.