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Jun. 12th, 2007 @ 01:34 pm Broccoli-Tofu-Cheese Bake
I made some adjustments to this recipe and absolutely loved it, so I figured I would share.

Broccoli-Tofu-Cheese Bake

1 cup chopped leeks
2 cloves garlic, minced
2 cups broccoli flowerets
1 cup chopped mushrooms
1 cup shredded cheddar cheese
1 Tbsp. vegetable broth
2 eggs (actually about 1 1/2)
10 oz. soft silken tofu
1 Tbsp. yellow mustard
1 tsp. dried basil
1/2 tsp. nutmeg
1/4 tsp. salt
1/8 tsp. black pepper
2 Tbsp. Parmesan cheese

Saute leeks and garlic in a skilled sprayed with a nonfat cooking spray. Add broccoli, mushrooms, and broth. Cover, reduce heat, and steam until broccoli and mushrooms are just tender. Remove and mix in cheddar. Place combination in an 8x8" baking dish sprayed with nonfat cooking spray.

In a blender, combine eggs, tofu, seasonings, and Parmesan. Blend for 2 minutes, scraping down the sides, until mixture is smooth. Pour over broccoli mixture.

Bake at 350°F for 35 minutes or until center is firm. Serves four.
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