Broccoli-and-Cheddar-Stuffed Baked Potatoes

[Guest guest]

Broccoli-and-Cheddar-Stuffed Baked Potatoes 01-APR-00

p. 46

4 Servings

 

1 lb. extra-firm tofu, cut horizontally in half

1 cup mushroom broth or soaking liquid from dried

shiitake mushrooms

1/2 cup reduced-sodium soy sauce

2 Tbs. vegetable oil

1 Tbs. brown rice vinegar

1 Tbs. finely shredded fresh ginger

2 large cloves garlic, minced

1 1/4 cups Golden Gravy

4 slices bread (preferably whole-grain), lightly

toasted

Mashed potatoes and jellied cranberry sauce for

serving (optional)

 

1. Cover cutting board with piece of plastic wrap and

place tofu halves side-by-side on top of plastic.

Cover with second piece of plastic, then second

cutting board. Weight down with large cans of tomatoes

or a cast-iron skillet. Let stand 1 hour to compact

texture and press out water.

 

2. Preheat oven to 350F. In small saucepan, boil broth

until reduced by half, about 15 minutes. Remove from

heat and stir in soy sauce, oil, vinegar, ginger and

garlic.

 

3. Arrange pressed tofu to cover bottom of 9 x 5-inch

loaf pan; pour warm broth mixture on top. Bake,

uncovered, 45 minutes to 1 hour. Transfer pan to a

wire rack and cool completely in liquid.

 

4. With slotted spatula, transfer tofu to plastic

container; discard liquid. Cover and refrigerate

thoroughly to firm texture, at least 4 hours or

overnight.

 

5. To serve, thinly slice tofu lengthwise, holding

knife at 45 angle. Place tofu slices in large

saucepan, add gravy and warm through over low heat.

Place slice of toast on each plate. Arrange several

tofu slices on top; spoon gravy over. Serve hot, with

mashed potatoes and cranberry sauce if desired.

 

PER serving: 291 CAL; 12 G PROT; 15 TOTAL FAT (1 SAT.

FAT); 22 G CARB.; CHOL; 436 MG SOD.; 3 FIBER

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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