Cheesy Broccoli and "Chicken" Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
350 gram(s) Soyganic organic tofu, extra firm600 grams Portabella Mushrooms .5 rings Onions, raw 8 cup Broccolli raw .5 cup whipping cream100 gram Vegetable Stock1 Tbsp Kirkland Organic No-Salt Seasoning150 gram(s) Jarlsburg Cheese shredded75 gram(s) cheddar cheese
Spray bottom of a casserole pan with olive oil.
Slice tofu brick lengthwise into 1/2 inch slices. Line the bottom of pan with sliced tofu.
Slice portobella mushrooms, keep slices thick (meaty). Layer sliced mushrooms on top of tofu.
Slice 1/2 of yellow onion into thin slices. Layer sliced onion on top of mushrooms.
Cut broccoli into smaller florets and layer on top of onions.
Sprinkle Kirklands seasoning over the top.
Mix vegetable stock and cream, then pour over entire pan of tofu and veg.
Spread the cheese on the very top.
Bake in 400 oven for 45 - 60 min.
Serving Size: Makes 6 meal sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user COLEYSIMS.
Slice tofu brick lengthwise into 1/2 inch slices. Line the bottom of pan with sliced tofu.
Slice portobella mushrooms, keep slices thick (meaty). Layer sliced mushrooms on top of tofu.
Slice 1/2 of yellow onion into thin slices. Layer sliced onion on top of mushrooms.
Cut broccoli into smaller florets and layer on top of onions.
Sprinkle Kirklands seasoning over the top.
Mix vegetable stock and cream, then pour over entire pan of tofu and veg.
Spread the cheese on the very top.
Bake in 400 oven for 45 - 60 min.
Serving Size: Makes 6 meal sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user COLEYSIMS.
Nutritional Info Amount Per Serving
- Calories: 374.5
- Total Fat: 22.8 g
- Cholesterol: 54.1 mg
- Sodium: 290.2 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.2 g
- Protein: 25.9 g
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