tofu quiche

[Guest guest]

last one i have from jan wolff. the only web presence is at bergen press

(northjersey.com)

 

 

* Exported from MasterCook *

 

Tofu Quiche with Vegetable Crust

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

1/2 teaspoon salt

2 cups grated yellow summer squash

or green summer squash (zucchini)

1/2 cup grated carrots

1/2 cup grated parsnips

2 tablespoons oil

(use a light olive oil or canola oil)

2/3 cup whole wheat pastry flour

FILLING:

16 ounces firm tofu (1 block) -- blotted dry

2 tablespoons tamari soy sauce

2 tablespoons tahini

2 tablespoons light miso

1 1/2 cups mixed vegetables

lightly steamed or sauteed

broccoli, asparagus, mushrooms, etc.

OPTIONAL GARNISH:

Paprika

sesame seeds

poppy seeds

 

CRUST: Sprinkle salt on grated squash and let it sit for about 15 minutes to

draw out the excess moisture. Squeeze the liquid out of the squash using your

hands, then discard liquid and mix the squash with the remaining ingredients.

Press firmly into the bottom and sides of an oiled 9-inch pie plate. Pre-bake at

375 degrees for about 20 to 25 minutes, or until just beginning to brown.

 

FILLING: Blend tofu, tamari, tahini, and miso together in a blender or food

processor until smooth. Place mixture in a large bowl and gently fold in cooked

vegetables. Pour into pre-baked crust and spread evenly. Garnish with paprika,

sesame seeds, etc., if you prefer, and bake for 20 minutes at 350 degrees. Let

sit for 10 minutes before slicing.

 

Servings: 4 to 6.

 

Source:

" news 2002-03-27 "

Copyright:

" © 2002 North Jersey Media Group Inc "

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Per Serving (excluding unknown items): 228 Calories; 10g Fat (37.0% calories

from fat); 14g Protein; 24g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

948mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2

Fat.

 

NOTES : Many people just don't know what to do with tofu, the soybean product

rich in protein. Purchased with the best intentions, it stays in the

refrigerator for weeks until, at last, it is tossed out. Here's a recipe with

tofu as a base for a smooth and tasty cholesterol-free quiche filling. Use any

vegetables you like, but be sure to lightly steam or saute them before adding to

the filling. This crust is extra special, and super easy, if you have a food

processor with a grating attachment.

 

Nutr. Assoc. : 0 0 5663 0 0 1039 0 0 26182 0 0 0 0 905 0 0 0 0 0 0 0