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- 1 12 1/4 - 12 1/2ounce package light firm silken-style tofu (fresh bean curd)
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
- 3 ounces cheddar-flavored soy cheese, finely shredded (3/4 cup)
- 2 tablespoons snipped fresh basil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 teaspoons olive oil
- 1 1/2 cups sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button)
- 12 ounces fresh asparagus spears, trimmed and cut into 1-inch-long pieces
- 1/4 cup finely chopped shallots
1. Preheat oven to 350 degrees F. In a blender or food processor, combine tofu and eggs. Cover and blend or process just until combined. Transfer to a large bowl; stir in soy cheese, 1 tablespoon of the basil, the pepper, and salt. Set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms, asparagus, and shallots. Cook and stir for 5 to 8 minutes or just until tender; cool slightly. Stir vegetable mixture into tofu mixture, stirring until well mixed.
3. Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15x10x1-inch baking pan.
4. Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.
- Servings Per Recipe 6,
- cal. (kcal) 108,
- Fat, total (g) 6,
- sat. fat (g) 1,
- carb. (g) 5,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 10,
- vit. A (IU) 632,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 319,
- Potassium (mg) 244,
- calcium (mg) 141,
- iron (mg) 2,
- Vegetables () 1,
- Medium-Fat Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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