Love this recipe. So good for lunch, or for a light supper. It is one from the Richard Simmons collection. Truly spectacular. I really like tofu, but if you're not a fan... trust me... you'd never guess there was tofu in it!
1 - 10 oz pkg. Frozen chopped spinach, defrosted and drained
12 oz of well drained SOFT tofu
1/2 tsp. Salt
1 crushed clove garlic
1/4 tsp. Pepper
2 tbls. Lemon juice
1 tsp. Dijon mustard
3 tbls. Grated Parmesan Cheese
1 tsp. Dried basil
1/2 cup steamed sliced leeks, white part only
1 can of redi-cut tomatoes, drained
4 oz. (1cup) shredded low fat mozzarella cheese
Lemon & parsley for garnish.
Preheat oven to 350 degrees
In food processor or blender, combine spinach, tofu, lemon juice, Parmesan, mustard, basil, salt, pepper, and garlic. Process until smooth.
Fold in leeks, tomato and cheese.
Pour mixture into a 10” pie plate coated with non-stick spray.
Bake 55 to 60 minutes or until set. Let sit 15 minutes before slicing
Garnish with lemon slices and parsley.
Makes 4 servings - 202 calories.