| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole wheat pie crust |
| 1 1/2 |
lb |
Extra firm tofu |
| 2 1/2 |
tb |
Chopped green onions |
| 1/2 |
c |
Minced broccoli |
| 1/2 |
lg |
Diced red pepper |
| 2 |
tb |
Vegetable broth |
| 1 |
ts |
Mild yellow mustard |
| 2 1/2 |
tb |
Water |
| 2 |
tb |
Corn meal |
| 1/4 |
c |
Minced parsley |
| 1 |
|
Cloves minced garlic (up to 2) |
| 1 1/2 |
ts |
Turmeric |
| 1 1/2 |
ts |
Tamari (soy sauce) |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
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@aol.com on Sep 6, 1997
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”