Directions:
- Preheat the oven to 350 and lightly oil a 9 inch square glass baking dish.
- Place the oil and shallots and a pinch of salt in a skillet, over medium heat.Sweat the shallots.
- Stir in the shitake mushrooms and saute for 1 minute.
- Add the remaining mushrooms, season with salt and saute until they release their juices to the pan.
- Stir in the basil, parsley and thyme and continue cooking, stirring frequently until the mushrooms are tender and begin to brown.
- Remove from the heat, and set aside.
- Combine the tofu, symilk, in a baking powder in a food processor.
- Season slightly with salt and puree until smooth.
- Transfer to mixing bowl and fold in the bread cubes.
- Stir in the mushroom mixture and spoon evenly into the prepared dish.
- Mix the breadcrumbs and soy cheese together and sprinkle over the top of the bread pudding.
- Bake 50-60 minutes or until browned at the edges and set on the counter.
- Allow 15 minutes to set before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271 Kcal (1135 kJ) | ||
| Calories from fat | 136.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 23% | |
|---|---|---|---|
| Sodium | 377.35mg | 16% | |
| Potassium | 482.27mg | 10% | |
| Total Carbs | 23.5g | 8% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 10.58g | 21% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 2.2mg | 12% | |
| Calcium | 129.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 166.41 Kcal (697 kJ) | ||
| Calories from fat | 83.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 23% | |
|---|---|---|---|
| Sodium | 231.71mg | 16% | |
| Potassium | 296.14mg | 10% | |
| Total Carbs | 14.43g | 8% | |
| Sugars | 4.32g | 28% | |
| Dietary Fiber | 1.88g | 12% | |
| Protein | 6.5g | 21% | |
| Vitamin C | 3.6mg | 10% | |
| Iron | 1.3mg | 12% | |
| Calcium | 79.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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