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 at 350°
cook:
5 mins
Servings:
6
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Ingredients

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Directions

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  • 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.

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

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  • 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; total fat 6g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 1g; cholesterolmg; sodium 319mg; potassium 244mg; carbohydrates 5g; fiber 1g; sugar 2g; protein 10g; vitamin a 632IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 141mg; iron 2mg.

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