Sunday, November 7, 2010

Tofu Mushroom Hashbrown One Pot Dish

1 Package Cascadian Farms Frozen Hash Browns Semi-Thawed or Other Low or No Sodium Brand
1 Package Nasoya Extra Firm Cubed Tofu or Other Brand You Can Slice in Cubes
16 OZ Sliced Portobello Mushrooms
8 OZ Thawed & Drained Whole Leaf Spinach Low Sodium
1 Can 14-16 Oz. Diced No Salt Added Tomatoes or Use Fresh & Remove Seeds
1/4 Cup Imported Fine Pecorino Romano Cheese (Consistency of Parmesan)
Fat Free Olive Oil Spray & 1/4 TSP Extra Virgin Olive Oil
Oven Safe Flat Casserole Dish With Cover

You Can Prepare This & Let Hang Out in The Fridge Until Your Ready To Cook, You Can Also Freeze This Until Your Ready To Cook or Cook & Freeze Leftovers.

Preheat Oven to 350 or 375 Depending On Age of Your Oven

Spray Casserole Dish, Add Oil
Spread Hashbrowns Across Bottom of Dish
Layer Cubed Tofu Over Hashbrowns
Layer Mushrooms
Layer Spinach
Layer Tomatoes
Sprinkle Cheese Over Everything And Bake 35-45 Minutes at 375 or An Hour at 350

Ready To Bake And Then Eat

If You Want More Sauce Then Add in Some Low Fat Roasted Red Pepper Alfredo Sauce Mix & Bake
As In this PIC.

All Done & Ready To Enjoy

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