Ingredients
- 1 teaspoon minced garlic
- 2 9 -ounce can tomato puree
- 1 large sprig fresh basil or 1 1/2 teaspoons dried
- 1 pound sliced mushrooms
- 1 pound soft tofu
- ¼ pound fresh trimmed spinach leaves
- 8 ounces 1- or 2-percent fat cottage cheese
- Freshly ground black pepper to taste
- 2 ounces thinly sliced Parmesan or other strong-flavored hard cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
218 calories; 10 grams fat; 3 grams saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 23 grams protein; 19 milligrams cholesterol; 442 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 large or 4 small servings
Preparation
- Briefly saute minced garlic in large skillet in its own oil. Add puree, leaves from fresh basil or dried basil and mushrooms. Cook over low heat while preparing tofu.
- Wash tofu and slice through the middle to make 8 equal pieces. Arrange 4 slices of tofu on tomato sauce. Top with cottage cheese, spinach leaves and remaining 2 slices of tofu. Sprinkle with pepper and spoon some of tomato sauce over tofu sandwiches. Arrange slices of cheese on top.
- Cover and cook 10 to 15 minutes over medium heat. Check once or twice and if sauce is becoming too thick, add 2 or 3 tablespoons water.
30 minutes
Dining and Cooking