| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Oriya |
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Tofu; drained |
| 3 |
|
Eggs |
| 2 1/2 |
tb |
All purpose flour |
| 1/4 |
c |
Onion; chopped |
| 1/2 |
c |
Carrot; shredded |
| 1/2 |
c |
Spinach; chopped |
| 1 |
cn |
Mushroom; sliced thin |
| 3 |
tb |
Celery; chopped |
| 1 |
tb |
White wine |
| 2 |
tb |
Butter or margarine |
| 1 1/2 |
c |
Shredded cheddar cheese |
| 1 |
c |
Half and half |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/8 |
ts |
Celery salt |
INSTRUCTIONS
For those of you who like tofu and for those of you who have yet to try it.
This recipe is from QUICK AND EASY TOFU COOK BOOK. Author YUKIKO MORIYAMA.
Copyright 1982.
1. Place tofu on paper towels for draining water for 1 to 2 hours.
2. Crumble tofu with fork; add salt and pepper and 2 1/2 tablespoons all
purpose flour.
3. Melt 2 tablespoons butter in skillet over low heat; add all vegetables
and cook until vegetables are tender, stirring constantly. Remove from
heat; cool slightly.
4. Heat oven to 350 degrees. Mix 1 cup of half and half and tofu and beat
until smooth. Beat three eggs and blend into tofu mixture.
5. Beat tofu mixture and eggs until smooth.
6. Add cooked vegetables into tofu mixture and mix well, add 1 1/2 cups
shredded cheddar cheese and 1/8 teaspoon celery salt; stir well. Coat
baking dish with thin film of oil and sprinkle with flour. Pour tofu
mixture into baking dish. Bake in oven until fork inserted in center comes
out clean, about 35 to 45 minutes. Let stand 10 minutes before cutting.
Posted to EAT-L Digest by Bonnie <solomon1@KCSNET.COM> on Aug 30, 1997
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