jerusalem artichokes and tofu au gratin

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* Exported from MasterCook *

 

Jerusalem Artichokes and Tofu au Gratin

 

Recipe By :Camille Cusumano

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Tofu

 

Amount Measure Ingredient -- Preparation Method

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

4 medium Jerusalem artichokes

1/2 pound firm tofu

3 tablespoons butter

3 tablespoons Whole-wheat flour

2/3 cup rich soup stock -- your choice

2/3 cup soy milk or dairy milk

4 ounces sharp cheddar cheese -- grated

or 1 cup grated Parmesan cheese

1/4 cup whole-grain bread crumbs

1 tablespoon butter -- melted

 

1. Cut the tofu into 1-inch cubes.

 

2. Steam scrubbed whole artichokes until tender, about 30 minutes. Cool, peel,

and cube (2 cups). Toss with tofu in a buttered 1 1/2 -quart casserole.

 

3. Melt butter in a heavy saucepan or in top of a double boiler. Stir in flour

and cook for 2 minutes. Very slowly add stock and milk, stirring constantly, to

avoid lumping. Cook until thick and smooth, about 10 minutes. Add cheese and

cook until melted.

 

4. Preheat oven to 350F. Pour sauce over artichokes and tofu. Mix bread crumbs

with melted butter and sprinkle over top of casserole. Bake for 15 minutes, or

until top is lightly golden.

 

[Recipe suggests chicken, beef or vegetable stock.]

 

Source:

" Tofu, tempeh and other soy delights (Rodale 0878574891) "

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Per Serving (excluding unknown items): 435 Calories; 25g Fat (50.0% calories

from fat); 18g Protein; 38g Carbohydrate; 5g Dietary Fiber; 61mg Cholesterol;

531mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Vegetable; 4

Fat; 0 Other Carbohydrates.

 

NOTES : This dish offers one of my favorite combinations of textures and

flavors.

 

Nutr. Assoc. : 0 0 0 0 0 5062 0 0 0 0