Tofu Florentine

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* Exported from MasterCook *

 

Tofu Florentine

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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16 ounces firm tofu

3 tablespoons corn oil

1 medium onion -- minced

3 cups packed fresh, trimmed spinach -- cooked and drained

1/4 teaspoon salt

1/8 teaspoon black pepper

pinch dried nutmeg

1/2 cup low-fat milk

3 cups pasta shells -- cooked

1 cup mozzarella cheese -- shredded

 

Serves 4 to 6

 

In a large fring pan, saute the onion in the oil until translucent.

 

Chop the cooked spinach, stir it into the onions, and set aside in a large

mixing bowl.

 

In a food processor or blender, combine the tofu, salt, pepper, nutmeg, and

milk, and blend until smooth.

 

Combine the tofu mixture with the spinach, mixing well. Toss with the cooked

pasta shells.

 

Pour the mixture into an oiled baking dish. Top with the cheese, and bake at

350F for 40 minutes.

 

Description:

" Calling all spinach lovers! With a delectable creamy sauce and enough

spinach to make even Popeye proud, this recipe is for you! "

 

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Per Serving (excluding unknown items): 571 Calories; 24g Fat (36.8% calories

from fat); 26g Protein; 65g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol;

266mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 3 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0