Prep Time: 20 minutes
Cook Time: 20 minutes
Total Cook Time: 40 minutes
1 package of medium firm tofu
1 egg white
1/8 cup quinoa measured dry then cook
¼ cup gluten free oats, or any oats you have
1 stalk of celery chopped with ½ red pepper
Salt and pepper to taste, dash of dry basil
½ cup low sodium black beans
Topping: 2 tablespoons tomato paste with 2 tablespoons low sodium ketchup, mix in a bowl together and about 1 tablespoon mustard put on top after ketchup is down.
- Pre heat oven to 400 degrees, drain your tofu as much as you can set aside, Get a pan going put your celery in and let it soften up. While the celery is cooking, cut your tofu in small slices and put in another pan to brown just a little add salt and pepper a long with a sprinkle of basil.
- When Celery and tofu are done put in a bowl with all the other listed ingredients, mix all together when cooled a little. Spray a small baking dish and put everything from the bowl into your baking dish. Add your ketchup to the top then squeeze your mustard on top of that.
- Bake for 15 minutes, then if you want the topping to be crunchier then broil for 5 minutes. Let sit for at least 10-15 minutes before eating.
Approved by Sean Marszalek CEO SDC Nutrition Inc