Colourful Vegetable Bake

Ingredients:

• 1 cup sliced carrots, fresh or frozen, thawed and drained
• 1 ½ cups sliced green beans, fresh or frozen, thawed and drained
• 1 14-ounce block firm tofu, drained
• 1 1-pound can whole tomatoes, drained
• 1 cup corn, fresh or frozen, thawed and drained
• 2 cloves garlic, minced
• ½ teaspoon salt
• Dash pepper
• ½ cup slivered almonds

Steps:

• If fresh carrots and green beans are used, they will be crunchy unless partially precooked. Steam them for 5 minutes, if desired.
• Cut tofu into ½-inch cubes and quarter the canned tomatoes.
• Combine all ingredients except almonds in a large bowl and mix thoroughly.
• Transfer into a greased 2-quart casserole.
• Top with almonds.
• Bake uncovered at 375 degrees until vegetables are cooked and tender, 30-40 minutes.

Servings: 12, ½ cup each
Calories per serving: 64
Calcium per serving: 69 mg

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All recipes taken from http://www.cereusmed.com/MyBones/Calcium_rich_recipes.html