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Tofu and soy cheese boost the protein in these mini vegetable-and-egg casseroles. Serve them for brunch or a weekend breakfast.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
20 mins
cook:
5 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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  • 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.

  • Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15101-inch baking pan.

  • Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.

Nutrition Facts

108 calories; fat 6g; saturated fat 1g; carbohydrates 5g; mono fat 1g; insoluble fiber 1g; sugars 2g; protein 10g; vitamin a 631.7IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 48.4mcg; vitamin b12 0.4mcg; sodium 319mg; potassium 244mg; calcium 141.4mg; iron 2mg.
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