Tofu-Roni & Cheese With Kale Recipe

Name: Tofu-Roni & Cheese With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g extra firm tofu; 60 g light cream cheese; 150 ml skim milk; 1 tablespoon flour; 60 g cheddar cheese, shredded; ½ tablespoon Dijon mustard; ⅛ teaspoon salt; 1 egg yolk; 250 g kale, cooked and chopped; 1 tablespoon parmesan cheese

Servings: persons

350 g extra firm tofu
60 g light cream cheese
150 ml skim milk
1 tablespoon flour
60 g cheddar cheese, shredded
½ tablespoon Dijon mustard
⅛ teaspoon salt
1 egg yolk
250 g kale, cooked and chopped
1 tablespoon parmesan cheese

1
Bring a medium pot of water to a boil.
2
Cut tofu into skinny macaroni shaped pieces.
3
Add to the boiling water.
4
When the water returns to a full boil, remove from heat and drain.
5
Set aside.
6
Combine cream cheese, milk, and flour in a saucepan.
7
Cook over medium heat, whisking occasionally until the cheese melts and the mixture simmers and thickens slightly.
8
Remove from heat, and whisk in Cheddar cheese until melted.
9
Whisk in mustard, salt, and egg yolk.
10
Fold in the tofu and kale, and transfer to a casserole dish that has been sprayed with non-stick cooking spray.
11
Sprinkle with Parmesan cheese.
12
The casserole can be microwaved, uncovered for 3 minutes or till bubbly, (This is the way I made it.
13
), or it may be baked at 325 degrees for 25 minutes.
14
Let stand a few minutes before serving.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 350 g extra firm tofu, 60 g light cream cheese, 150 ml skim milk, 1 tablespoon flour, and more.

Yes, Tofu-Roni & Cheese With Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu-Roni & Cheese With Kale

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