Date: Sat, 02 Oct 1999 14:48:30 -0500
From: Kathleen (schuller@ix.netcom.com)
Message-Id: (3.0.6.32.19991002144830.0089d4b0@popd.ix.netcom.com)
We had this for dinner last night. It would make a good company breakfast
because it is sort of eggy. I used the firm lite silken tofu.
* Exported from MasterCook *
Broccoli And Tofu Bake
Recipe By : Vegetarian Cooking for Healthy Living, page 62
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Soyfoods
Vegetables Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
2 cloves garlic -- minced
2 cups broccoli flowerets
1 cup chopped mushrooms
1 tablespoon water
1/4 cup nonfat cholesterol-free egg substitute
2 egg whites
10 ounces soft silken tofu -- (such as Mori Nu)
1 tablespoon yellow mustard
1 teaspoon dried basil
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons nonfat Parmesan cheese
red pepper rings -- for garnish
Nonfat cooking spray
8 X 8" BAKING DISH 4 PORTIONS
Silken tofu has a smooth texture and a sweetness resembling fresh cream
Saute onion and garlic in a skilled sprayed with a nonfat cooking spray
Add broccoli, mushrooms, and 1 tablespoon water or nonfat broth. Cover,
reduce heat and steam until broccoli and mushrooms are just tender. Place
in an 8 x 8-inch baking dish sprayed with nonfat cooking spray.
In a blender, combine egg substitute, whites, tofu, seasonings and cheese.
Blend for 2 minutes, scraping down the sides, until mixture is smooth.
Pour over broccoli mixture. Garnish each corner with a red pepper ring and
bake at 350F for 35 minutes or until center is firm.
kwovolacto ovolacto