Broccoli Tofu Divan
- Number of Servings: 4
Ingredients
1 10-oz pkg frozen broccoli12 oz med or firm tofu, cut in 1/2 inch cubes3 Tb all-purpose flour2 cups skim milk2 Tb margarine1 oz shredded lowfat Cheddar cheese (1/4 cup)2 tsp prepared mustard1 Tb minced onion flakes1 Tb sherrysalt and pepper to taste3 Tb wheat germ (3/4 oz)1 Tb grated Parmesan cheese
Preheat oven to 375. Oil a 9-inch pie pan.
Cook broccoli and drain. Cut into 2-3 inch pieces and place in pan. Place tofu between towels and gently squeeze out excess water. Layer tofu on broccoli.
Mix flour with a few Tb of the milk, to form a paste, gradually adding the rest of the milk.
Melt margarine over medium heat, add milk mixture and cook until the mix comes to a boil. Remove from heat and stir in cheese, mustard, onion flakes, sherry, salt and pepper. Spoon sauce over tofu and broccoli.
Combine wheat germ and Parmesan cheese and sprinkle over top. Bake uncovered for 25 minutes. Let stand 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user TEJOLOTE.
Cook broccoli and drain. Cut into 2-3 inch pieces and place in pan. Place tofu between towels and gently squeeze out excess water. Layer tofu on broccoli.
Mix flour with a few Tb of the milk, to form a paste, gradually adding the rest of the milk.
Melt margarine over medium heat, add milk mixture and cook until the mix comes to a boil. Remove from heat and stir in cheese, mustard, onion flakes, sherry, salt and pepper. Spoon sauce over tofu and broccoli.
Combine wheat germ and Parmesan cheese and sprinkle over top. Bake uncovered for 25 minutes. Let stand 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user TEJOLOTE.
Nutritional Info Amount Per Serving
- Calories: 259.6
- Total Fat: 15.8 g
- Cholesterol: 3.5 mg
- Sodium: 199.5 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.6 g
- Protein: 24.1 g
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