Recipe: Tofu and Artichoke Gratin

[Guest guest]

Tofu and Artichoke Gratin

 

16 ounces firm tofu, cubed

1/4 cup oil (one tablespoon oil worked just fine for

me)

1/2 cup scallions, minced

1/4 cup all-purpose flour

2 tablespoons fresh parsley sprigs, minced (or 2

teaspoons dried)

2 garlic cloves, minced

1/2 cup vegetable broth

2 16-ounce cans artichoke hearts, drained and chopped

2 tablespoons lemon juice

2 tablespoons vegetarian Worcestershire sauce or soy

sauce

1/4 teaspoon hot pepper sauce

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup Romano or Parmesan cheese, grated

1/2 cup bread crumbs

 

In a saucepan, saute scallions in oil over medium

heat, stirring, for 1 minute. Stir in flour, cook

over medium-low heat, stirring, for 2 minutes. Add

parsley and garlic and cook, stirring, for 1 minute.

Add broth and bring to a boil. Cook, stirring, for 3

minutes. Stir in artichoke hearts, tofu, lemon juices

Worcestershire sauce or soy sauce, hot pepper sauce,

salt, and pepper. Cook over low heat for 5 minutes,

then spoon into large baking dish. Sprinkle iwth

cheese and bread crumbs and bake at 375 for 20 minutes

or until hot. Broil until lightly browned on top.

 

 

 

 

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