Broccoli Tofu Gratin

Serves 4
1/4 of recipe
339.69 Calories per serving
Fat per serving: 16.97 g

Ingredients

3/4 lbs - BROCCOLI, RAW
3 tbsp - BUTTER, REGULAR
2-1/2 tbsp - WHEAT FLOUR, WHITE, ALL-PURPOSE, enriched
1-2/3 cup - MILK, 1% FAT
1/3 cup - PARMESAN CHEESE, GRATED
1/4 lb - TOFU, SILKEN, FIRM
1/3 cup - SWISS CHEESE, diced
1/4 cup - TOMATO, SUN DRIED
2/3 cups - BREAD CRUMBS, SEASONED, dry, grated

Directions

Pat dry and finely chop tofu. Soak sun dried tomatoes.

Preheat oven to 375°F.

Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 6-8 minutes or until broccoli is bright green and almost tender. Rinse under cold water and drain thoroughly. Chop coarsely and set aside

Melt 2 Tbs. butter in a heavy saucepan over low heat. Stir in flour and cook 3 minutes, stirring constantly, until mixture starts to bubble. Gradually whisk in warm milk. Bring to a boil over medium high heat, whisking constantly. Reduce heat to medium and simmer 4 minutes or until mixture begins to thicken. Stir in Parmesan and Swiss cheese until cheese melts. Season with salt and pepper to taste. Remove from heat and set aside.

Combine chopped broccoli with tofu and sun dried tomatoes in a buttered shallow baking dish. Pour cheese sauce over broccoli and tofu mixture. Sprinkle with breadcrumbs. Dot with remaining butter. Bake 25 minutes or until crumbs are golden and mixture is bubbly.

Calories: 339.69 cal
Total Fat: 16.97 g