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Cornbread Stuffing

This lowfat version uses tofu along with vegetable broth

12 servings (1/2 cup each)

What You Need

  • 2 c mushrooms, thinly sliced
  • 2 Tbsp. margarine
  • 1 6 oz. package cornbread stuffing
  • 1 c onions, sliced
  • 1 c celery, sliced
  • 1/2 c pecans, chopped (optional)
  • 1 c vegetable broth
  • 1 package Mori-Nu Silken Lite Firm Tofu seasoned to taste
  • 2 Tbsp. fine bread crumbs

Directions

  1. Lightly saute mushrooms in margarine.
  2. In a large bowl, mix thoroughly the next 4 ingredients with the sauteed mushrooms. Set aside.
  3. Blend together broth and tofu until smooth. Pour over cornbread mixture; season as desired and mix thoroughly.
  4. Sprinkle a lightly oiled baking dish with bread crumbs; add cornbread mixture and bake in a preheated 350 degrees for 45 minutes. Serve hot.

Nutritional Notes Provides 0.5g of fiber per serving

Nutritional Facts Calories: 79 Fat: 3.9g Carbohydrates: 8.2g Sodium: 89mg Cholesterol: 0mg Protein: 2.8g

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