Tofu and Artichoke Gratin

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Tofu and Artichoke Gratin

 

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

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces firm tofu -- cubed

1/4 cup corn oil

1/2 cup scallions -- minced

1/4 cup all-purpose flour

2 tablespoons fresh parsley sprigs -- minced

2 garlic cloves -- minced

1/2 cup vegetable stock

2 16 oz 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 cheese -- grated

1/2 cup bread crumbs

 

In a saucepan, saute the scallions in oil over medium heat, stirring, for 1

minute.

 

Stir in the flour, and cook over medium-low heat, stirring, for 2 minutes.

 

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

 

Add the stock, and bring to a boil. Then cook the mixture, stirring for 3

minutes.

 

Stir in the artichoke hearts, tofu, lemon juice, Worcestershire sauce or soy

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

then spoon into a large baking dish.

 

Sprinkle with the cheese and bread crumbs and bake at 375F for 20 minutes, or

until hot and lightly browned on top.

 

Description:

" Flavorful and elegant, this is the perfect recipe for artichokes. "

 

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Per Serving (excluding unknown items): 306 Calories; 15g Fat (40.6% calories

from fat); 15g Protein; 33g Carbohydrate; 9g Dietary Fiber; 5mg Cholesterol;

604mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates.

 

 

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