Broccoli Tofu Gratin

Preheat oven to 375 degrees F.

Place broccoli in a steamer basket over boiling water. Cover saucepan and steam for 6-8 minutes or until broccoli is bright green and almost tender. Rinse under cold water and drain thoroughly. Chop coarsely and set aside.

Melt 2 Tbs. butter in a heavy saucepan over low heat. Stir in flour and cook for 3 minutes, stirring constantly, until mixture starts to bubble. Gradually whisk in warm milk. Bring to a boil over medium high heat, whisking constantly.

Reduce heat to medium and simmer for 4 minutes or until mixture begins to thicken. Stir in Parmesan and Swiss cheese until cheese melts. Season with salt and pepper to taste. Remove from heat and set aside.

Combine chopped broccoli with tofu and sun-dried tomatoes in a buttered shallow baking dish. Pour cheese sauce over broccoli and tofu mixture.

Sprinkle with breadcrumbs. Dot with remaining butter. Bake for 25 minutes or until crumbs are golden and mixture is bubbly.