|½ pounds||Reduced-fat firm tofu|
Makes 4 servings
Freezing gives tofu a meat-like, chewy texture that's perfect for casseroles and stews. Frozen tofu can be stored up to 3 months; it's so versatile that you'll always want to keep some on hand.
1. Place the tofu in a single layer on a plate and cover tightly with plastic wrap. Freeze until firm, at least 1 hour.
2. Thaw in the refrigerator until soft, 6-8 hours. Squeeze the tofu to eliminate excess water. Crumble or grate into small pieces to achieve the desired texture. (Don't make the pieces too big--they will be overly chewy.)
SERVING PROVIDES: 1 Protein/Milk.
PER SERVING: 34 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 20 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 4 g Protein, 14 mg Calcium . 1 POINT Recipe by: Weight Watchers Versatile Vegetarian Converted by MM_Buster v2.0l.
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