Ingredients 1 cup precooked spinach
¾ cup firm tofu
3 tbsp soy parmesan cheese
¼ cup soy mozzarella cheese
¼ teaspoon oregano
¼ teaspoon basil
⅛ teaspoon salt
⅛ teaspoon pepper
Pinch of garlic powder
1 egg – whole
½ cup soy butter
2 tablespoon dill
4 salmon steaks/fillets
Instructions Thaw spinach.
Chop tofu into small cubes.Add tofu to spinach.Add cheeses and other seasonings to the mixture and toss together lightly.Whip egg thoroughly, add to mixture and mix well.Mix together butter and dill, refrigerate until needed.Slice a small pocket in the thickest part of each fillet.Spoon stuffing mixture into the pocket, then place the salmon in a prepared baking dish.Preheat oven to 400 degrees, line a baking pan with foil and lightly grease the foil.Cook salmon for 10-15 minutes, or until the salmon is firm and flaky.Remove from oven.Put a salmon steak onto a plate and add a small teaspoon-sized ball of dill butter on top and allow to melt over the salmon.
Notes Yield: 4 servings.
Nutrional analysis: One serving equals 430.26 Calories; 24.62 g fat (3.09 g saturated fat); 119.78 mg Cholesterol; 659.62 mg Sodium; 10.31 g carbohydrate; 2.18 g Fiber; 40.67 g Total Protein; 9.2 g soy protein.
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