Tofu Manicotti
INGREDIENTS:
1 ts Margarine 2 tb Fine dry Bread Crumbs
12 oz Tofu, drained 2 x Egg Whites
Egg 1/3 c Skim Milk
1/2 ts Oregano, crushed 1/8 ts Garlic powder
3/4 c Shredded lo-fat Cheddar chee 7 oz Can Whole Kernel Corn, drain
1 tb Dried minced Onion Med Tomato
1 tb Snipped fresh parsley (opt.)
1 ts Margarine 2 tb Fine dry Bread Crumbs
12 oz Tofu, drained 2 x Egg Whites
Egg 1/3 c Skim Milk
1/2 ts Oregano, crushed 1/8 ts Garlic powder
3/4 c Shredded lo-fat Cheddar chee 7 oz Can Whole Kernel Corn, drain
1 tb Dried minced Onion Med Tomato
1 tb Snipped fresh parsley (opt.)
Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle with bread crumbs to coat the dish. Cut up Tofu. In a blender or food processor bowl combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup of the lo-fat Cheddar cheese, 1/4 t pepper, and 1/8 t salt. Cover and blend or process till smooth. Stir in corn and dried onion. Pour into prepared pie plate. Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till knife inserted near the center comes out clean. Cut tomato into thin wedges. Arrange wedges atop quiche. Sprinkle with the remaining cheese. Bake for 3 minutes more or till cheese is melted. ********************************************************* Per serving: 212 calories, 18 g protein, 14 g carbohydrates, 10 g fat, 83 mg cholesterol, 411 mg sodium, 254 mg potassium.