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 10g
Mono-unsaturated Fats 5g
Poly-unsaturated Fats 3g
Cholesterol 43mg
Sodium 660mg
Total Carbohydrates 33g
Dietary Fiber 5g
Sugar 4g
Protein 20g

More Information


Thiamin B1 0 mg
Vitamin B12 1 mcg
Vitamin K 130 mcg
Vitamin A 2000 IU
Niacin B3 3 mg
Pantothenic Acid 1 mg
Riboflavin B2 1 mg
Vitamin C 58 mg
Vitamin D 45 IU
Vitamin B6 0 mg
Vitamin E 2 mg
Choline 43 mg


Manganese 1 mg
Calcium 570 mg
Magnesium 72 mg
Phosphorus 380 mg
Zinc 2 mg
Fluoride 4 mcg
Copper 0 mg
Sodium 660 mg
Selenium 19 mcg
Iron 3 mg
Potassium 670 mg

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