|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Reduced calorie margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Low fat processed american cheese slices||2 Ounce (2 Slices, 1 Ounce Each)|
|Vegetable cooking spray||1|
|Finely chopped shallots||2 Tablespoon|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Diced firm tofu||1⁄2 Cup (8 tbs)|
|Frozen egg substitute||1 Cup (16 tbs), frozen|
|Ground white pepper||1⁄4 Teaspoon|
Drain spinach; press between paper rowels to remove excess moisture.
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add cheese slices and stir until cheese melts.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add shallots and mushrooms, and saute until tender.
Add reserved spinach, tofu, egg substitute, salt, and pepper.
Cook over medium heat until mixture begins to set.
Stir in cheese sauce; cook until mixture is set.