Broccoli Tofu Pie
SERVES: 6
Ingredients:
9 X 13 baking dish
2 - boxes of frozen chopped broccoli (Organic is much tastier)
1 box extra firm tofu
1/3 package of extra sharp cheddar cheese grated into shreds
2 cups of Parmesan cheese (no low fat - it won't melt)
2 - 3 tbsp of bread crumbs
Ingredients for Roux sauce:
2 tablespoons butter
2 tablespoons all purpose flour
2 cups whole milk
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
black pepper
Directions for the Roux:
In a sauce pan, melt butter on medium heat until completely liquid in pan then scatter the flour evenly in pan and gently whisk in a circle stirring constantly for 2 minutes. Now add 1/2 cup of milk gently streaming into pan a little at a time each time stirring well so that no lumps appear.
Cook on medium high for about 3 - 4 minutes until it thickens and is not lumpy.
Now add 2 cups parmesan cheese, cheddar cheese, pepper, nutmeg and cook for one more minute. Remove from heat.
Preparation Directions:
Leave broccoli out overnight to defrost - make sure you use chopped broccoli.
Drain water of the tofu well. Wrap in clean kitchen towel on a large plate and place a book over it to press the excess water out.
Mash in a colander and break up the pieces with your hands or you can mash with a potato masher.
Mix broccoli and tofu in the baking dish and mix well. Sprinkle salt.
Put aside.
Make roux.+
Pour roux over tofu and broccoli
Bake at 400 degrees for 40 minutes.
Cover pan with tin foil, and the last 20 minutes uncover so that the top starts to brown. Finished it should be golden brown.
Ingredients:
9 X 13 baking dish
2 - boxes of frozen chopped broccoli (Organic is much tastier)
1 box extra firm tofu
1/3 package of extra sharp cheddar cheese grated into shreds
2 cups of Parmesan cheese (no low fat - it won't melt)
2 - 3 tbsp of bread crumbs
Ingredients for Roux sauce:
2 tablespoons butter
2 tablespoons all purpose flour
2 cups whole milk
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
black pepper
Directions for the Roux:
In a sauce pan, melt butter on medium heat until completely liquid in pan then scatter the flour evenly in pan and gently whisk in a circle stirring constantly for 2 minutes. Now add 1/2 cup of milk gently streaming into pan a little at a time each time stirring well so that no lumps appear.
Cook on medium high for about 3 - 4 minutes until it thickens and is not lumpy.
Now add 2 cups parmesan cheese, cheddar cheese, pepper, nutmeg and cook for one more minute. Remove from heat.
Preparation Directions:
Leave broccoli out overnight to defrost - make sure you use chopped broccoli.
Drain water of the tofu well. Wrap in clean kitchen towel on a large plate and place a book over it to press the excess water out.
Mash in a colander and break up the pieces with your hands or you can mash with a potato masher.
Mix broccoli and tofu in the baking dish and mix well. Sprinkle salt.
Put aside.
Make roux.+
Pour roux over tofu and broccoli
Bake at 400 degrees for 40 minutes.
Cover pan with tin foil, and the last 20 minutes uncover so that the top starts to brown. Finished it should be golden brown.
