Tofu Broccoli Casserole
1 lb. extra firm tofu, drained and sliced into ½” thick pieces (or cubes)
1 large bag frozen broccoli, thawed (or use fresh, cut up into bite-size pieces)
1 c. mayonnaise
1 can cream of mushroom soup and enough milk, or water, to make 2 cups
1 T. curry powder
2 t. lemon juice
½ t. salt
¼ t. pepper
½ c. Parmesan cheese
Preheat oven to 350 degrees Fahrenheit.
Slice tofu and arrange with broccoli in an oiled 8 ½” x 11” baking dish.
Mix mayonnaise, soup, curry powder, lemon juice, salt and pepper together in a mixing bowl. Blend well and pour over tofu and broccoli.
Sprinkle the Parmesan cheese over the top.
Bake for 30 minutes.
Serve with brown rice, tossed salad and French bread.