Creamed Tofu on English Muffins

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Creamed Tofu on English Muffins

 

1/4 cup unsalted butter

1/2 cup celery, minced

2 Tbs. onion, minced

1/2 lb. mushrooms, sliced

1/4 cup All-Purpose Flour

1 cup vegetable stock

1 cup heavy cream

1/2 tsp. Ground Mustard Seed

1/8 tsp. Ground Nutmeg

1/8 tsp. Ground Red Cayenne Pepper

1 lb. soft tofu, drained and crumbled

2-1/2 Tbs. dry sherry

1-1/2 Tbs. dry white wine

1/8 tsp. vegetarian Worcestershire sauce

4 English muffins, split and toasted

3 Tbs. parsley, chopped

 

 

 

 

Melt butter in a heavy saucepan over medium heat. Sauté

celery and onion about 8 minutes, or until translucent. Add mushrooms

and sauté another 6 minutes. Stir in flour and simmer about 5

minutes or until flour turns light brown. Combine next 5 ingredients

in a jar with a tight-fitting lid. Shake vigorously. Add to celery

mushroom mixture. Add tofu and cook, stirring frequently, about 4 minutes or

until sauce boils and begins to thicken. Reduce heat to low and

simmer another 2 minutes. Add sherry, white wine and Worcestershire sauce.

Season with salt and pepper to taste. Simmer over low heat until hot.

Serve creamed tofu over toasted English muffins, sprinkled with

parsley.

 

Serves 4

Preparation time: 15 min., Cooking time: 25 min.

 

Source: Frontier Natural Products

Formatted by Chupa Babi: 03.24.08

 

Per Serving: calories 560, fat 38.4g, calories from fat: 61%, protein 14.2g,

cholesterol 112mg, dietary fiber 3.9g

 

Dietary Exchange: milk : 0.2, vegtable : 0.8, fruit : 0.0, bread : 2.3, lean

meat : 0.0, fat : 7.3, sugar : 0.0, very lean meat protein : 0.8

 

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