2 cups chopped onions
1 pound silken tofu
1 clove garlic, minced
8 ounces sliced mushrooms
1 tablespoon soy sauce or tamari
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon nutmeg
1/8 teaspoon pepper
3/4 cup water
6 slices whole grain bread, cut into 1/2 inch cubes

Preheat oven to 350 degrees.

Sauté the onions, garlic and mushrooms in a nonstick skillet until tender, adding a little water if necessary to prevent sticking. Remove from heat and stir in the chopped spinach.

In a blender, puree the water, silken tofu, soy sauce, nutmeg and pepper. Pour the puree into a large mixing bowl and stir in the bread cubes and spinach mixture.

Pour the mixture into an oiled 2 quart casserole and bake for 30 - 35 minutes, until top is starting to brown. Serves 6.

Per serving: 166 calories 4 grams fat