Creamy Tofu and Chicken

Here's a healthy yet delicious recipe to prepare when you are trying to lose weight.

Serves 6 to 8  Prep Time 30 minutes  Cooking Time 30 minutes to 1 hour

For the sauce
9 tablespoons butter, unsalted and low-fat
12 tablespoons all-purpose flour
6 cups low-fat or nonfat milk
salt and pepper to taste
2 boneless chicken breasts, diced
1/4 cup butter, unsalted and low-fat
1 can mushrooms, drained and chopped
3 firm tofu pieces, drained and cubed
1 can of whole kernel corn, drained
2 1/2 cups sharp low-fat cheddar cheese, shredded
bacon bits, for topping
2 tablespoons fresh parsley, finely chopped

1  Preheat the oven to 375ºF.

2  Make the sauce: Melt the butter in a skillet. When melted, whisk in the flour until it forms a paste to make a roux. Add the milk in a fine stream, whisking continuously until smooth.Season with salt and pepper. Set aside.

3  Get another skillet and melt 1/4 cup butter.

4  Add the chicken and lower the heat. Sauté the chicken until cooked. Add the mushrooms and slightly sauté. Set aside.

5  Get the prepared sauce, and add the tofu, corn, and chicken-mushroom mixture. Transfer to a greased oven-safe pan. Sprinkle with cheese and bacon bits.

6  Bake for 30 to 35 minutes, or until the surface is golden brown.

7  Sprinkle with chopped parsley. Serve warm.

Photography by Patrick Martires │Styling by Paulynn Chang-Afable

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