Broccoli Tofu Divan
This luscious dish combines tofu and broccoli in a sherry "creme" sauce with spectacular results! From the cookbook Lean and Luscious and Meatless.
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INGREDIENTS
Nutrition- 1(10 ounce) package frozen broccoli florets
- 12
- 3tablespoons flour
- 2cups skim milk
- 2tablespoons margarine
- 1⁄4cup shredded low-fat cheddar cheese
- 2teaspoons prepared mustard
- 1tablespoon minced onion flakes
- 1tablespoon sherry wine
- salt and pepper
- 3tablespoons wheat germ
- 1
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DIRECTIONS
- Preheat oven to 375 degrees F.
- Lightly spray a 9-inch pie pan with nonstick cooking spray.
- Cook broccoli according to package directions; drain well.
- Cut into 2- to 3-inch pieces and arrange in prepared pan.
- Place tofu between towels and gently squeeze out the excess water.
- Place tofu on top of broccoli.
- Place flour in a small bowl and add a few tablespoons of milk, stirring to form a paste.
- Gradually add remaining milk, stirring.
- Melt margarine in a small saucepan over medium heat.
- Add milk mixture.
- Cook, stirring constantly, until mixture comes to a full boil.
- Remove from heat and stir in Cheddar cheese, mustard, onion flakes, sherry, salt and pepper.
- Spoon sauce evenly over tofu and broccoli.
- Combine wheat germ and Parmesan cheese and sprinkle over top.
- Bake, uncovered, 25 minutes.
- Let stand 5 minutes before serving.
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