Broccoli And Tofu Bake

Ingredients:

• 1 cup of onion, chopped.
• 2 garlic cloves, minced.
• 2 cups of broccoli florets.
• 1 cup of mushrooms, chopped.
• 1 tablespoon of water.
• ¼ cup of nonfat cholesterol-free egg substitute.
• 2 medium egg whites.
• 10 oz of soft silken tofu.
• 1 tablespoon of yellow mustard.
• 1 teaspoon of dried basil.
• Pinch of nutmeg.
• ¼ teaspoon of salt.
• Pinch of black pepper.
• 2 tablespoons of nonfat Parmesan cheese.
• Red pepper rings, to garnish.
• Nonfat cooking spray.

Directions:

In a skillet sprayed with a nonfat cooking spray, sauté the onion and garlic.

Add the broccoli, chopped mushrooms, and 1 tablespoon of water.

Cover, reduce heat and steam until broccoli and mushrooms are just tender.

Place in an 8-inch square baking dish sprayed with nonfat cooking spray.

In a blender, combine the egg substitute, egg whites, tofu, yellow mustard, basil, nutmeg, salt, black pepper and Parmesan cheese.

Blend for 2 minutes, scraping down the sides, until the mixture is smooth, then pour over the broccoli mixture.

Garnish each corner with a red pepper ring and bake at 350°F (175°C) for 35 minutes or until the center is firm.