Rating: 4 stars
1 Ratings
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Inspired by the flavors of French onion soup, this strata also features a layer of crumbled tofu. It makes a satisfying vegetarian lunch accompanied by fresh sliced tomatoes drizzled with balsamic vinaigrette.

Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 12 minutes or until browned, stirring frequently. Add chard; cook 5 minutes or until chard wilts, stirring frequently. Remove from heat; stir in 1/4 teaspoon salt. Cool.

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  • Combine remaining 1/4 teaspoon salt, milk, and next 5 ingredients (through bread) in a large bowl; toss well to coat. Place half of bread mixture in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with tofu, half of chard mixture, and 1/2 cup cheese. Top evenly with remaining bread mixture, remaining chard mixture, and remaining 1/2 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

  • Preheat oven to 350°.

  • Remove strata from refrigerator; let stand at room temperature 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving.

Nutrition Facts

262 calories; calories from fat 29%; fat 8.3g; saturated fat 3.5g; mono fat 2.1g; poly fat 1.1g; protein 16.3g; carbohydrates 31.3g; fiber 3.1g; cholesterol 18mg; iron 3.3mg; sodium 717mg; calcium 240mg.
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