For those of you who like tofu and for those of you who have yet to try it. This recipe is from QUICK AND EASY TOFU COOK BOOK. Author YUKIKO MORIYAMA. Copyright 1982. 1. Place tofu on paper towels for draining water for 1 to 2 hours. 2. Crumble tofu with fork; add salt and pepper and 2 1/2 tablespoons all purpose flour. 3. Melt 2 tablespoons butter in skillet over low heat; add all vegetables and cook until vegetables are tender, stirring constantly. Remove from heat; cool slightly. 4. Heat oven to 350 degrees. Mix 1 cup of half and half and tofu and beat until smooth. Beat three eggs and blend into tofu mixture. 5. Beat tofu mixture and eggs until smooth. 6. Add cooked vegetables into tofu mixture and mix well, add 1 1/2 cups shredded cheddar cheese and 1/8 teaspoon celery salt; stir well. Coat baking dish with thin film of oil and sprinkle with flour. Pour tofu mixture into baking dish. Bake in oven until fork inserted in center comes out clean, about 35 to 45 minutes. Let stand 10 minutes before cutting. Posted to EAT-L Digest by Bonnie
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|Serving Size: 1 Serving (2156g)|
|Recipe Makes: 1|
|Calories from Fat: 2172 (68%)|
|Amt Per Serving||% DV|
|Total Fat 241.4g||322 %|
|Saturated Fat 110.2g||551 %|
|Monounsaturated Fat 80.3g|
|Polyunsanturated Fat 29.4g|
|Cholesterol 3578.8mg||1101 %|
|Sodium 2589.9mg||89 %|
|Potassium 3908mg||103 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 65.6g|
|Protein 183.9g||263 %|
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Calories per serving: 3172
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