Spinach mushroom strata

Yield: 1 servings

Measure Ingredient
2 cups Chopped onions
1 \N Clove garlic; minced
8 ounces Mushrooms; sliced
10 ounces Chopped spinach
\N \N Thawed & squeezed dry
¾ cup Water
21 ounces Silken tofu; (2 pkgs)
1 tablespoon Soy sauce
¼ teaspoon Nutmeg
⅛ teaspoon Pepper
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 pur‚e the water, silken tofu, soy sauce, nutmeg and pepper.

Pour the pur‚e 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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