Tofu Broccoli Casserole 1 lb. extra firm tofu, drained and sliced into ½” thick pieces (or cubes) 1 large bag frozen broccoli, thawed (or use fresh, cut up into bite-size pieces) 1 c. mayonnaise 1 can cream of mushroom soup and enough milk, or water, to make 2 cups 1 T. curry powder 2 t. lemon juice ½ t. salt ¼ t. pepper ½ c. parmesan cheese Preheat oven to 350 degrees farenheight. Slice tofu and arrange with broccoli in an oiled 8 ½” x 11” baking dish. Mix mayonnaise, soup, curry powder, lemon juice, salt and pepper together in a mixing bowl. Blend well and pour over tofu and broccoli. Sprinkle the parmesan cheese over the top. Bake for 30 minutes. Serve with brown rice, tossed salad and French bread.