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.

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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

1. Pre-heat oven to 350 degrees. Coat an 8x8 or 9x9-inch glass baking dish with cooking spray.
2. In a blender or food processor, add tofu, flour, baking soda, nutritional yeast and plant milk, process until smooth.
3. In a  large bowl, add tomatoes, chilies, leek (or green onion), cilantro, garlic, stir well.
4. Add tofu mixture to the tomato mixture. 
5. Pour mixture into prepared baking dish and bake 25-30 minutes.
6. 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