Broccoli Tofu Divan

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen broccoli florets
• 12 ounces tofu, cut into 1/2-inch cubes (medium or firm)
• 3 tablespoons flour
• 2 cups skim milk
• 2 tablespoons margarine
• 1/4 cup shredded low-fat cheddar cheese
• 2 teaspoons prepared mustard
• 1 tablespoon minced onion flakes
• 1 tablespoon sherry wine
• salt and pepper
• 3 tablespoons wheat germ
• 1 tablespoon parmesan cheese, grated

Recipe

• 1 preheat oven to 375 degrees f.
• 2 lightly spray a 9-inch pie pan with nonstick cooking spray.
• 3 cook broccoli according to package directions; drain well.
• 4 cut into 2- to 3-inch pieces and arrange in prepared pan.
• 5 place tofu between towels and gently squeeze out the excess water.
• 6 place tofu on top of broccoli.
• 7 place flour in a small bowl and add a few tablespoons of milk, stirring to form a paste.
• 8 gradually add remaining milk, stirring.
• 9 melt margarine in a small saucepan over medium heat.
• 10 add milk mixture.
• 11 cook, stirring constantly, until mixture comes to a full boil.
• 12 remove from heat and stir in cheddar cheese, mustard, onion flakes, sherry, salt and pepper.
• 13 spoon sauce evenly over tofu and broccoli.
• 14 combine wheat germ and parmesan cheese and sprinkle over top.
• 15 bake, uncovered, 25 minutes.
• 16 let stand 5 minutes before serving.