Broccoli Tofu Gratin

Preparation time: 10 min Servings: 4
Cooking time: 40 min


3 tbsp unsalted butter
1/3 cup grated Parmesan cheese
3/4 lb broccoli florets
2-1/2 tbsp all purpose flour
1-2/3 cups lowfat milk, warm
1/3 cup Swiss cheese, grated
1/4 lb firm tofu, patted dry and finely chopped
1/4 cup sun dried tomatoes, soaked if not oil-packed
2/3 cup dry seasoned breadcrumbs

Cooking Directions:

Preheat oven to 375°F. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 6-8 minutes or until broccoli is bright green and almost tender. Rinse under cold water and drain thoroughly. Chop coarsely and set aside. Melt 2 Tbsp butter in a heavy saucepan over low heat. Stir in flour and cook 3 minutes, stirring constantly, until mixture starts to bubble. Gradually whisk in warm milk. Bring to a boil over medium high heat, whisking constantly. Reduce heat to medium and simmer 4 minutes or until mixture begins to thicken. Stir in Parmesan and Swiss cheese until cheese melts. Season with salt and pepper to taste. Remove from heat and set aside. Combine chopped broccoli with tofu and sun dried tomatoes in a buttered shallow baking dish. Pour cheese sauce over broccoli and tofu mixture. Sprinkle with breadcrumbs. Dot with remaining butter. Bake 25 minutes or until crumbs are golden and mixture is bubbly.

Nutrition Facts

Calories 360
% Calories From Fat 47.5%
Total Fat 19g
Saturated Fats 9.8g
Mono-unsaturated Fats 4.7g
Poly-unsaturated Fats 2.6g
Cholesterol 43mg
Sodium 660mg
Total Carbohydrates 33g
Dietary Fiber 5g
Sugar 3.8g
Protein 20g

More Information


Thiamin B1 0.4mg
Vitamin B12 0.89mcg
Vitamin K 130mcg
Vitamin A 2000IU
Niacin B3 2.5mg
Pantothenic Acid 1.2mg
Riboflavin B2 0.5mg
Vitamin C 58mg
Vitamin D 45IU
Vitamin B6 0.3mg
Vitamin E 1.6mg
Choline 43mg


Manganese 0.8mg
Magnesium 72mg
Calcium 570mg
Zinc 2.3mg
Phosphorus 380mg
Copper 0.3mg
Fluoride 3.7mcg
Selenium 19mcg
Sodium 660mg
Potassium 670mg
Iron 3mg

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