Vegetable-Tofu Casserole Recipe

Vegetable-Tofu Casserole is a recipe that can be prepared in nearly no time. Try this Vegetable-Tofu Casserole dish; I am sure you would love to serve to your family in dinner.

Summary

Difficulty LevelEasyHealth IndexHealthy

CuisineAmericanCourseSide Dish

Ingredients

1 pound tofu

Vegetable cooking spray

1 medium onion, coarsely chopped

2 cups cauliflower flowerets

2 cups broccoli flowerets

1 medium carrot, scraped and sliced

1 cup sliced fresh mushrooms

1 clove garlic, minced

1 tablespoon plus 1 1/2 teaspoons margarine

2 tablespoons all-purpose flour

1 cup skim milk

1 cup (4 ounces) grated Swiss cheese, divided

1 teaspoon dried whole basil

1/2 teaspoon dried whole marjoram

1/4 teaspoon salt

1/8 teaspoon white pepper

2 tablespoons unsalted sunflower kernels, toasted

How to make Vegetable-Tofu Casserole

Wrap tofu with several layers of cheesecloth or paper towels, press lightly to remove excess liquid.
Remove cheesecloth; cut tofu into 1/2-inch cubes, and set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion, cauliflower, broccoli, carrot, mushrooms, and garlic, saute until vegetables are crisp-tender.
Remove from heat, and add tofu, tossing gently; set aside.
Melt margarine in a small saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constanrly.
Gradually add milk; cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly.
Add 1/2 cup Swiss cheese, basil, marjoram, salt, and pepper; stir until cheese melts.
Place vegetable mixture in a 2-quart casserole coated with cooking spray.
Spoon cheese sauce evenly over top.
Bake at 350Â° for 20 minutes.
Remove from heat, and sprinkle with remaining 1/2 cup cheese and sunflower kernels; bake an additional 5 minutes or until cheese melts.