PREP: 25 minutes BAKE: 20 minutes OVEN: 350°F MAKES 6 servings
1 12.3-ounce package light firm silken-style tofu (fresh bean curd)
1⁄2 cup refrigerated or frozen egg product, thawed, or 2 eggs
3⁄4 cup finely shredded cheddar-flavor soy cheese (3 ounces)
2 tablespoons snipped fresh basil
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon salt
2 teaspoons olive oil
12 ounces fresh asparagus, trimmed and cut into 1-inch pieces
11⁄2 cups sliced fresh mushrooms (such as cremini, stemmed shiitake, morel, and/or button)
1⁄4 cup finely chopped shallots (2 medium)
1 Preheat oven to 350°F. In a blender or food processor combine tofu and eggs. Cover and blend or process just until combined. Transfer to a large bowl; stir in cheese, 1 tablespoon of the basil, the pepper, and salt. Set aside.
2 In a large skillet heat oil over medium-high heat. Add asparagus, mushrooms, and shallots. Cook and stir for 5 to 8 minutes or just until vegetables are tender; cool slightly. Stir vegetables into tofu mixture.
3 Divide tofu mixture among six 6-ounce au gratin dishes or ramekins. Place dishes in a 15x10x1-inch baking pan.
4 Bake about 20 minutes or until filling is set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.
PER SERVING: 108 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 319 mg sodium, 5 g carb., 1 g fiber, 10 g pro.
