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Tofu-Mushroom Bake with Garlic and Soy Sauce
Source: Enlitened Kosher Cooking by Nechama Cohen

Hearty casserole with sauteed vegetables, mashed tofu, and a touch of soy sauce.

Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 96.0
Total Carbs 5.9 g
Dietary Fiber 1.2 g
Sugars 2.2 g
Total Fat 4.6 g
Saturated Fat 0.5 g
Unsaturated Fat 1.8 g
Potassium 143.8 mg
Protein 7.6 g
Sodium 137.5 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 each  cooking spray
1 each  medium onions
1 each  fresh leeks
2 1/2 cup  fresh mushroom slices
4 each  medium garlic cloves
1 lb  firm tofu
1 pinch  salt
2 tbsp  low sodium soy sauce
3 each  egg whites
  1. Preheat the oven to 350 degrees F.
  2. Heat the oil together with the cooking spray in a large non-stick skillet over medium heat for a few seconds. Add the leeks and onions; stir and lower heat.
  3. Cook until the leeks and onions start to brown, stirring occasionally. Add garlic and a few drops of water; the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
  4. Add mushrooms and continue sauteing until soft. Add garlic and cook for another minute.
  5. In a large bowl, mash tofu with a fork. Add salt and soy sauce and mix well.
  6. Combine soy sauce mixture with vegetable mixture, then add egg whites, mixing well.
  7. Press into an 8-inch quiche pan. Spray top with non-stick spray and bake for 40 minutes, or until the edges look crispy and brown.

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