| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Main dish, Vegan, Vegetarian | 19 | Servings |
INGREDIENTS
| 1/2 | Soft tofu, 16 oz | |
| 1 | c | Pesto |
| 1 | Vegan pie crust | |
| 1 | c | Mushrooms, sliced |
| 1/4 | c | Fresh tomatoes, chopped |
| optional |
INSTRUCTIONS
Process the tofu and pesto in a food preocessor until smooth. Set the pie crust in a pie plate and arrange the mushrooms and tomatoes on the bottom. Pour in the tofu-Pesto mixture. Bake in a preheated 375 degree oven for 35 to 45 minutes. From DEEANNE's recipe files From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 52
Total Fat: 6g
Cholesterol: 3.6mg
Sodium: 91.6mg
Potassium: 64.5mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 2.3g