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

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Ingredients

Directions

  • 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; 6 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 319 mg sodium. 244 mg potassium; 5 g carbohydrates; 1 g fiber; 2 g sugar; 10 g protein; 632 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 2 mg iron;

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