Tofu Casserole.... yup, tofu mmmm

One of my favourite winter comfort foods is broccoli or cauliflower casserole made with Cream of Mushroom Soup. However, after reading the label on the soup can and reading all the fat, sodium and just general 'crap' inside, I've been avoiding making it for some time. This weekend I decided to try something a little different. Instead of using a can of soup, I mixed up a can of organic mushrooms, a block of tofu, some homemade yogurt and a little mayo. The result was great! Who says tofu can only be included in vegan meals? It turns out that it works well with all of my dairy favourites (cheese, eggs, yogurt...).

Tofu Cauliflower Casserole

1 med head cauliflower, chopped into flowerettes
1 can sliced mushrooms, drained (you could use fresh)
1 block of firm Tofu (the fresher, the better)
2/3 cup plain yogurt
1/4 cup mayonnaise
1 tsp mixed herbs (basil, thyme, oregano, marjoram)
1 egg
1 1/4 cup grated cheese (I used a mix of swiss and cheddar)
2 pieces of bread, crumbled

Preheat oven to 350.
Steam the cauliflower for no more than 5 minutes. Meanwhile, mash together the mushrooms, tofu, yogurt, mayo, herbs and egg. I used my immersion blender, but that isn't really necessary. Stir 1 cup of the cheese into the mixture. Pour the cauliflower into a 9/11 baking dish and cover with the tofu mixture. Top with the bread crumbs and 1/4 cup cheese. Bake for 30 min.