Tofu and Tomato Casserole
serves 4
Tofu and Tomato Casserole
Light but very satisfying, this Tofu and Tomato Casserole makes a fantastic breakfast or brunch. Serve it with fresh fruit for a great start to your day.
Ingredients:
14 ounces firm tofu, drained
1/2 cup brown rice flour
1 teaspoon baking powder
1 cup plant milk
1/3 cup Nutritional Yeast
1 cup seeded, diced tomatoes
1 can fire roasted green chilies
1/4 cup sliced leek, white part only (or green onions)
1/4 cup chopped fresh cilantro
3 cloves minced garlic
14 ounces firm tofu, drained
1/2 cup brown rice flour
1 teaspoon baking powder
1 cup plant milk
1/3 cup Nutritional Yeast
1 cup seeded, diced tomatoes
1 can fire roasted green chilies
1/4 cup sliced leek, white part only (or green onions)
1/4 cup chopped fresh cilantro
3 cloves minced garlic
Directions:
- Pre-heat oven to 350 degrees. Coat an 8x8 or 9x9-inch glass baking dish with cooking spray.
- In a blender or food processor, add tofu, flour, baking soda, nutritional yeast and plant milk, process until smooth.
- In a large bowl, add tomatoes, chilies, leek (or green onion), cilantro, garlic, stir well.
- Add tofu mixture to the tomato mixture.
- Pour mixture into prepared baking dish and bake 25-30 minutes.
- Let cool 5-10 minutes before cutting.
Servings: Calories 217.4 Fat 4.8g, Cholesterol 0mg
Sodium 133mg, Carbohydrates 26g, Fiber 4.4g, Sugars 4.1g, Protein 14.4g
Sodium 133mg, Carbohydrates 26g, Fiber 4.4g, Sugars 4.1g, Protein 14.4g
