|2 cups||Chopped onions|
|1||Clove garlic; minced|
|8 ounces||Mushrooms; sliced|
|10 ounces||Chopped spinach|
|Thawed & squeezed dry|
|21 ounces||Silken tofu; (2 pkgs)|
|1 tablespoon||Soy sauce|
|6 slices||Whole grain bread; cut into 1/2" cubes|
This easy-to-serve dish uses bread cubes instead of layers.
Preheat the oven to 350ø.
Saute the onions, garlic and mushrooms in a nonstick skillet until tender, adding a little water if necessary to prevent sticking. Remove from heat and stir in the chopped spinach.
In a blender pure the water, silken tofu, soy sauce, nutmeg and pepper.
Pour the pure into a large mixing bowl and stir in the bread cubes and spinach mixture.
Pour the mixture into an oiled 2-quart casserole and bake at 350ø for 30-35 minutes, until top is starting to brown.
Yield: 6 servings Serving size: 1 cup Per serving: 166 calories, 4 g total fat (⅕ g sat fat), 13 g pro, 23 g carb, 5⅕ g fiber, 326 mg sodium, 0 mg cholesterol. Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat
Recipe by: 3/99
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