| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Broccoli | 4 | Servings | |
INGREDIENTS
| 1 | lb | Firm tofu |
| 1 | pk | (10 Oz.) frozen broccoli |
| 1 | oz | Shredded lowfat Cheddar cheese |
| 2 | tb | Margarine |
| 2 | ts | Mustard |
| 1 | tb | Minced onion flakes |
| 1 | tb | Grated Parmesan cheese |
| 1 | tb | Sherry |
| 2 | c | Skim milk |
| 3 | tb | Flour |
| 3 | tb | Wheat germ |
| Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Lightly oil a 9-inch pie pan. Cook broccoli according to package directions. Drain well. Cut into 2 to 3 inch pieces and arrange in prepared pan. Place tofu between towels and gently squeeze out the excess water. Place tofu on top of broccoli. Place flour in a small bowl and add a few tablespoons of milk, stirring. Melt margarine in a small saucepan over medium heat. Add milk mixture. Cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in Cheddar cheese, mustard, onion flakes, sherry, salt, pepper. Spoon sauce evenly over tofu and broccoli. Combine wheat germ and Parmesan cheese and sprinkle over top. Bake, uncovered, 25 minutes. Serves 4. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16, 1998
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