Meatless Meal
Caramelized Onion, Kale and Fontina Strata
Grape Tomato-Zucchini Salad
Ingredients
- 1 (14-oz) pkg extra-firm, water-packed tofu
- 3 onions, halved and thinly sliced
- 3 Tbsp olive oil
- 1 lb bunch organic kale, chopped and stems removed
- ½ tsp salt
- ¼ tsp pepper
- 1⅓ cups milk
- 4 large eggs
- ⅛ tsp cayenne pepper
- 1 (13-oz) whole wheat baguette, cut into cubes
- 4 oz fontina cheese, shredded (1 cup)
Instructions
- Place tofu on heavy-duty paper towels; cover with additional paper towels.
- Let stand 15 minutes; crumble tofu, and set aside.
- Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
- Gradually add kale and ¼ tsp salt; cook 5 minutes or until kale wilts, stirring frequently.
- Set aside.
- Combine milk, eggs, remaining salt, black pepper, and cayenne pepper in a bowl; add bread cubes and tofu, tossing to coat.
- Place half of bread mixture in a greased 11- x 7-inch baking dish; top with half of kale mixture and ½ cup cheese.
- Top with remaining bread mixture, kale mixture and cheese; let stand 30 minutes.
- Preheat oven to 350°F.
- Cover with foil; bake 30 minutes.
- Uncover and bake 15 minutes longer or until set.
Side Dish Ingredients
- 2 zucchini
- 1 pint organic grape tomatoes, cut in half
- ¼ cup fresh basil leaves, torn in half
- ¼ cup balsamic vinegar
- ¼ cup olive oil
Side Dish Instructions
- Cut zucchini in half lengthwise, and cut into strips.
- Toss zucchini, tomatoes, basil, vinegar and oil in a large bowl.
- Let stand 20 minutes.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
