Place tofu on paper towels for draining water for 1 to 2 hours.
Crumble tofu with fork; add salt and pepper and 2 1/2 tablespoons all
Melt 2 tablespoons butter in skillet over low heat; add all vegetables
and cook until vegetables are tender, stirring constantly.
heat; cool slightly.
Heat oven to 350 degrees.
Mix 1 cup of half and half and tofu and beat
Beat three eggs and blend into tofu mixture.
Beat tofu mixture and eggs until smooth.
Add cooked vegetables into tofu mixture and mix well, add 1 1/2 cups
shredded cheddar cheese and 1/8 teaspoon celery salt; stir well.
baking dish with thin film of oil and sprinkle with flour.
mixture into baking dish.
Bake in oven until fork inserted in center comes
out clean, about 35 to 45 minutes.
Let stand 10 minutes before cutting.
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This recipe is high in Vitamin A with 41% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Soy, Butter, Gluten, Mushroom, Cheese, Sulfites, Alcohol, Celery, Onion allergies.