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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Macafoni and Cheese
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Ingredients:
- 1 lb. tofu, firm, well-drained
- 2 cups cheddar cheese
- 2 eggs
- 1/4 cup heavy cream
- salt and pepper to taste
- onion and garlic to taste
- nutmeg to taste
- dry mustard to taste
- cayenne to taste
Use the firmest tofu you can find, preferably "cotton" tofu, as opposed to silken which
is usually used for desserts. Drain well and press out extra moisture (usually not
necessary with firm tofu). Also, use as sharp a cheese as you can, because tofu is
bland, and be generous with the seasonings (use a mix per your taste from those
shown above as "to taste".)
Combine eggs, cream, and cheese. Dice or push tofu slices through a french fry
cutter. Stir into the cheese mixture. Season as desired. Place in greased casserole
(or small individual casseroles) or spread on greased pie plate (there's more top that
way.) Optional: top with additional cheese.
Bake at 375°F for 30-45 minutes until golden brown and slightly crunchy on top.
(It holds very well in a warm oven.)
Serves 4. After fiber (1.3 gr) there are 2.6 grams net grams of carbohydrate per serving.
* This recipe comes from Barbara Pollack of Expert Foods and was adapted from
an original recipe by Kim Birney.
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