Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
12 ounces tofu, drained
2 1/2 tablespoons all-purpose flour
1/4 cup onion, chopped
1/2 cup carrot, shredded
1/2 cup spinach, chopped
1 can mushroom, sliced thin
3 tablespoons celery, chopped
1 tablespoon white wine
2 tablespoons butter or margarine
1 1/2 cup shredded cheddar cheese
1 cup half and half
1/4 teaspoon salt
dash of pepper
1/8 teaspoon celery salt
Place tofu on paper towels to drain for 1 – 2 hours.
Crumble tofu with fork; add salt and pepper and 2 1/2 tablespoons flour.
Melt 2 tablespoons butter in skillet over low heat; add all vegetables, and cook until vegetables are tender, stirring constantly. Remove from heat; cool slightly.
Heat oven to 350 degrees. Mix 1 cup of half and half and tofu and beat until smooth. Beat three eggs and blend into tofu mixture until smooth.
Add cooked vegetables into tofu mixture and mix well and add 1 1/2 cups shredded cheddar cheese and 1/8 teaspoon celery salt; stir well. Coat baking dish with thin film of oil and sprinkle with flour. Pour tofu mixture into baking dish. Bake in oven until fork inserted in center comes out clean, about 35 – 45 minutes. Let stand 10 minutes before cutting.
Makes 6 servings.