This is by no means healthy, but it offers a pretty tasty alternative to the beloved classic. It also makes great leftovers. :)
Serves 4
INGREDIENTS
640g firm Tofu, drained
120g light Cream cheese
1 1/4 cups 15% cooking cream
120g shredded aged cheddar cheese
1 tbsp. Dijon mustard
1/2 tsp. sea salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground chili
1 egg
1 onion, chopped
2 cloves garlic, finely minced
40g Parmesan cheese
DIRECTIONS
Preheat oven to 325°F. Spray a 9x9-inch Baking Dish with some cooking spray.
Bring a large pot of water to boil. Cut the tofu into skinny, 2" pieces. Add to the pot. Drain the tofu once the water returns to a full boil.
Bring a large pot of water to boil. Cut the tofu into skinny, 2" pieces. Add to the pot. Drain the tofu once the water returns to a full boil.
Combine the cream cheese and whipping cream in a medium saucepan. Cook over medium heat, whisking occasionally, until the cream cheese melts and the mixture simmers.
Remove from heat and whisk in cheddar until melted. Whisk in mustard, salt, basil, oregano, chili, and egg. Add onion and garlic. Fold in tofu and transfer to the baking dish. Sprinkle with Parmesan.
Bake 25 minutes. Turn on the broiler and brown the top. Let cool five minutes before serving.
