| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Main dishes, Vegetarian, Soyfoods, Vegetables, Breakfast | 4 | servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 2 | Cloves garlic; minced | |
| 2 | c | Broccoli flowerets |
| 1 | c | Chopped mushrooms |
| 1 | tb | Water |
| 1/4 | c | Nonfat cholesterol-free egg substitute |
| 2 | Egg whites | |
| 10 | oz | Soft silken tofu; (such as Mori Nu) |
| 1 | tb | Yellow mustard |
| 1 | ts | Dried basil |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
| 2 | tb | Nonfat Parmesan cheese |
| Red pepper rings; for garnish | ||
| Nonfat cooking spray |
INSTRUCTIONS
8 X 8" BAKING DISH 4 PORTIONS Silken tofu has a smooth texture and a sweetness resembling fresh cream Saut. onion and garlic in a skillet 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. Recipe by: Vegetarian Cooking for Healthy Living, page 62 Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Oct 02, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”