Yield: 1 servings
|1 \N||Whole wheat pie crust; prebaked for 5-10 minutes|
|½ cup||Soy milk|
|½ pounds||Reduced fat firm tofu|
|1 \N||Leek; sliced|
|\N \N||Cooking spray|
|1 \N||Stalk broccoli; chopped|
|1½ teaspoon||Dijon mustard|
|1 \N||Clove garlic; minced|
|1 teaspoon||Dill; up to 2|
|1 teaspoon||White or black pepper|
Lightly spray a skillet with the cooking spray and saute leeks and garlic until soft. Spread mustard over the bottom of the pie crust and add leeks and garlic. Puree tofu, soy milk, broccoli and spices in the blender and pour into the crust.
Bake at 375F for 30-35 minutes. Will firm up when cool.
Posted to fatfree digest by JBennicoff@... on Jan 21, 1999, converted by MM_Buster v2.0l.