[Tippy]

Ladies, I spotted this recipe and thought I'd throw it out to you to see what you think. Would it fit the guide lines of SBD?

Take 1 pound extra firm Tofu and cut it into small strips (about the size an elbow mac noodle would be if it were straightened out). Dump it in a bowl, and add 1 beaten egg, 1/2 cup heavy cream, 2 cups shredded cheddar, a tablespoon of olive oil (or a few teaspoons of butter) and some pepper & garlic salt.

Stir it up and stick it in the oven at 350 for 20 min or until the top get a little browned & bubbly.

[dentrassi]

Hi Tippy!!

The heavy cream is a no-no, and you would have to use reduced fat cheddar. Also use the olive oil instead of the butter. It sounds GREAT though!! Think it would work with low fat milk instead of cream?

[Ruthxxx]

Tofu is definitely OK. I think I would omit the cream and just add more egg and some water. It will thicken it. Definitely low fat cheese.
Hmmmm - may get some tofu next time I'm in the city and give it a try.
Thanks, Tippy.

[Jennifer 3FC]

You could try and replace the cream with FF H&H.

[Ruthxxx]

I did think of that, Jen, but we can't get it around here. Fat Free Half & half is an oxymoron in Canada.

[dentrassi]

Good idea Jen, that would be nicer than skim milk!!!

[chazmom]

I have never eaten tofu...is it edible? Doesn't look to appetizing.