This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Broccoli Tofu Gratin
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- #83607
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3/4 pound broccoli florets
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
1 2/3 cup low fat milk, warm
1/3 cup grated Parmesan cheese
1/3 cup Swiss cheese, grated
1/4 pound firm tofu, patted dry and finely chopped
1/4 cup sun-dried tomatoes, soaked if not oil-packed
2/3 cup dry seasoned breadcrumbs
directions
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.
added by
99bottlesofbeer
nutrition data
361 calories, 17 grams fat, 37 grams carbohydrates, 19 grams protein per serving.
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