Tofu-Roni & Cheese With Kale |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I found this recipe in a book called The Low-Carb Gourmet. It looked interesting, but the calorie count was way too high for my liking. I made changes and added kale for something different. It turned out great. This is my first posting. Ingredients:
350 g extra firm tofu |
60 g light cream cheese |
150 ml skim milk |
1 tablespoon flour |
60 g cheddar cheese, shredded |
1/2 tablespoon dijon mustard |
1/8 teaspoon salt |
1 egg yolk |
250 g kale, cooked and chopped |
1 tablespoon parmesan cheese |
Directions:
1. Bring a medium pot of water to a boil.
2. Cut tofu into skinny macaroni shaped pieces. Add to the boiling water.
3. When the water returns to a full boil, remove from heat and drain. Set aside.
4. Combine cream cheese, milk, and flour in a saucepan. Cook over medium heat, whisking occasionally until the cheese melts and the mixture simmers and thickens slightly.
5. Remove from heat, and whisk in Cheddar cheese until melted.
6. Whisk in mustard, salt, and egg yolk.
7. Fold in the tofu and kale, and transfer to a casserole dish that has been sprayed with non-stick cooking spray.
8. Sprinkle with Parmesan cheese.
9. The casserole can be microwaved, uncovered for 3 minutes or till bubbly, (This is the way I made it.), or it may be baked at 325 degrees for 25 minutes.
10. Let stand a few minutes before serving.
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