A delicous recipe for you to try!

I made a delicous meal today and I wanted to share the recipe with you. A traditional strata is a layered bread casserole that is covered with an eggy custard and baked until puffed and golden. But this recipe uses tofu in place of eggs, so if your allergic to eggs or just don’t like eating them, then this is for you!

I promise on my scouts honor that this does NOT taste weird or like tofu. It has a very traditional texture of eggs and has so much flavor that you wont even know anything is “missing”.

Mushroom and spinach strata:

Heat oven to 350

6 slices stale or lightly toasted bread, cut into 2 inch pieces

1 1/2 C thinly sliced shallots (about 5 or 6)

3 T olive oil

8 ounces mushrooms, sliced thin

3 cloves garlic, minced

2t dried thyme

1t dried rosemary

1t dried oregano

1/2t crushed red pepper

1t salt

10 ounces well washed, chopped spinach (about 8 cups)

Custard:

1 pound soft tofu

2 T lemon juice

2t prepared yellow mustard

1 T cornstarch

1/2 C vegetable broth

1/4t salt

Saute shallots in 2 tablespoons of the olive oil in a large skillet over medium heat for about 5 minutes. Add the mushrooms and saute for 7 more minutes, until the mushrooms are tender.

Meanwhile, prepare the custard. Place all custard ingredients in a blender or food processor. Crumble tofu as you add it. Puree until completely smooth, scraping down the sides to make sure you get everything. Set aside until ready to use.

To the pan of shallots and mushrooms, add the garlic, herbs, peppers, and salt. Saute for another minute. Add a handful of spinach and mix with the mushrooms and shallots. Continue adding spinach by the handful as the previous bunch wilts and makes more room in the pan. This takes about 5 minutes.

Turn off the heat, move vegetables to the side of the pan and add the remaining tablespoon of oil. Toss in the sliced bread and mix to distribute.

Pour the tofu custard over everything and toss so that the bread is soaked with the tofu. Then transfer to a 9×13 pan and bake for 55-60 minutes. The strata should be firmed and lightly browned. Let cool about 10 minutes before serving.

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