Recipe - Garden Tofu Pie

1 Whole wheat pie crust
1 One half pound Extra firm tofu
2 One half tablespoon Chopped green onions
One half cup Minced broccoli
One half lg Diced red pepper
2 tablespoon Vegetable broth
1 teaspoon Mild yellow mustard
2 One half tablespoon Water
2 tablespoon Corn meal
One fourth cup Minced parsley
1 Cloves minced garlic (up to
2)
1 One half teaspoon Turmeric
1 One half teaspoon Tamari (soy sauce)
One fourth teaspoon Black pepper

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 1520 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 3035
minutes until lightly browned. Serves 46.

Posted to fatfree digest V97 #206 by JBennicoff@aol.com on Sep 6, 1997