| By : Salma ( Posted on :15 Feb, 2007 ) | Total Views : 518 | Previous | Next |
• Serves: 12 ( ½ cup each)
• Calories per serving: 64
• Calcium per serving: 69 mg
Ingredients
• 1 cup sliced carrots, fresh or frozen, thawed and drained
• 1 ½ cups sliced green beans, fresh or frozen, thawed and drained
• 1 14-ounce block firm tofu, drained
• 1 1-pound can whole tomatoes, drained
• 1 cup corn, fresh or frozen, thawed and drained
• 2 cloves garlic, minced
• ½ teaspoon salt
• Dash pepper
• ½ cup slivered almonds
Directions
1. If fresh carrots and green beans are used, they will be crunchy unless partially precooked. Steam them for 5 minutes, if desired.
2. Cut tofu into ½-inch cubes and quarter the canned tomatoes.
3. Combine all ingredients except almonds in a large bowl and mix thoroughly.
4. Transfer into a greased 2-quart casserole.
5. Top with almonds.
6. Bake uncovered at 375 degrees until vegetables are cooked and tender, 30-40 minutes.
