To preface this one - if you don't like baked macaroni and cheese (a personal favorite of mine) you may not enjoy this one quite as much.
*To the faint of heart - when you read the word TOFU below, know that it will taste like nothing (because tofu doesn't have much of a flavor and absorbs whatever it is cooked in) and the texture will resemble pasta more than it does soft tofu thanks to dutiful preparation.
Ingredients:
1 lb Extra Firm Tofu (I prefer the organic, vitamin fortified kind) (3 g carbs)
Garlic powder
Paprika
2 Tbsp Butter
1/4 Onion, finely chopped
1/3 C cream (1-2g)
1/3 C low fat cream cheese (1-2g)
1 C Shredded cheddar cheese
1 C Italian cheese blend
2 eggs
Slice the tofu to 1/4 in thick pieces, press between multiple (4) paper towels for 20 minutes (stack books on top for weight). After pressing, place on a greased/sprayed baking sheet and sprinkle with dashes of garlic powder and paprika (to taste). Bake at 350 degrees for 20 minutes. This process helps to dry the tofu out and prevent it from turning to a mushy cheese casserole later.
While tofu is baking (with 10 min. left):
Melt the butter in a frying pan, add the onion and saute for 1 minute. Add the heavy cream and low fat cream cheese and mix. Once everything is smooth, remove the mixture from the heat, add the cheeses and 2 eggs. Mix well. (Be careful that the mixture isnt' too hot when you add the egg - you don't want to be cooking the egg just yet, let the oven do that)
When tofu is done baking, slice into 1/2 in strips and mix into cheese mixture. Transfer to an 8x8 casserole dish, and bake at 375 for 30 minutes. Serves 4.
The texture is sliiightly off, but when you can't have pasta, this is second best!
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