Spinach Tofu Casserole

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* Exported from MasterCook *

 

Spinach Tofu Casserole

 

Recipe By :The Soy Gourmet - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon safflower oil

1 cup minced onion

1 10 oz package frozen spinach -- cooked and drained

1 pound firm tofu -- drained

1 teaspoon salt

1/4 teaspoon pepper

pinch ground nutmeg

1/2 cup soy milk

3 cups cooked pasta shells, or other small,

shaped pasta

1/2 cup shredded soy mozzarella

 

Preheat the oven to 350F. Heat the oil in a large skillet over medium-high

heat. Add the onion and cook for 5 minutes, or until soft. Squeeze the liquid

from the spinach, chop, add to the onion, and set aside. In a food processor,

combine the tofu, salt, pepper, and nutmeg. Add the soy milk. Process to

blend. Combine the tofu mixture with the spinach mixture. Combine with the

cooked pasta and adjust the seasonings. Transfer the mixture to a lightly oiled

casserole dish. Top with the soy cheese. Bake for 40 minutes or until bubbly.

 

 

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Per serving: 160 Calories (kcal); 9g Total Fat; (47% calories from fat); 13g

Protein; 10g Carbohydrate; 0mg Cholesterol; 599mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0