Spinach Mushroom Strata
This easy-to-serve dish uses bread cubes instead of layers.
2 cups chopped onions
1 clove garlic, minced
8 oz mushrooms, sliced
1 pkg (10 oz) chopped spinach, thawed & squeezed dry
3/4 cup water
2 pkgs (10.5 oz each) silken tofu
1 Tbs soy sauce
1/4 tsp nutmeg
1/8 tsp pepper
6 slices whole grain bread, cut into 1/2" cubes
Preheat the oven to 350°.
Saute the onions, garlic and mushrooms in a nonstick skillet until tender, adding a little water if necessary to prevent sticking. Remove from heat and stir in the chopped spinach.
In a blender purée the water, silken tofu, soy sauce, nutmeg and pepper. Pour the purée into a large mixing bowl and stir in the bread cubes and spinach mixture.
Pour the mixture into an oiled 2-quart casserole and bake at 350° for 30-35 minutes, until top is starting to brown.
Yield: 6 servings Serving size: 1 cup
Per serving: 166 calories, 4 g total fat (0.2 g sat fat), 13 g pro, 23 g carb, 5.2 g fiber, 326 mg sodium, 0 mg cholesterol
Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat