Garden tofu pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole wheat pie crust | |
| 1½ | pounds | Extra firm tofu |
| 2½ | tablespoon | Chopped green onions |
| ½ | cup | Minced broccoli |
| ½ | large | Diced red pepper |
| 2 | tablespoons | Vegetable broth |
| 1 | teaspoon | Mild yellow mustard |
| 2½ | tablespoon | Water |
| 2 | tablespoons | Corn meal |
| ¼ | cup | Minced parsley |
| 1 | Cloves minced garlic (up to 2) | |
| 1½ | teaspoon | Turmeric |
| 1½ | teaspoon | Tamari (soy sauce) |
| ¼ | teaspoon | Black pepper |
Directions
Hi I promised someone tofu recipes but accidently deleted the digest with your request. so, I thought I'd post these recipes I created for a natural food deli I worked for. (For those in Milwaukee, it was Outpost.) Prebake crust in a preheated 350 oven for 10 minutes. Cool. Drain tofu and wrap in a towel. Press with a weight for 15-20 minutes. Then unwrap and crumble into a bowl. Saute vegetables and garlic in vegetable broth until soft. Mix well into the crumbled tofu. Add the rest of the ingredients and mix thoroughly. Pack into the prebaked pie crust and bake at 350 for 30-35 minutes until lightly browned. Serves 4-6.
Posted to fatfree digest V97 #206 by JBennicoff@... on Sep 6, 1997