Ingredients
- 18 oz soft silken tofu
- 3 c broccoli florets
- 1 c onion (diced)
- 1/2 c canola oil
- 1/2 c rolled oats
- 1/2 c wheat flour (whole)
- 1/4 cup canola oil over flour mixture
- 1/4 c unbleached flour (white)
- 2 tb lemon juice
- 6 t water (cold)
- 2 tablespoons water
- 1 tb prepared mustard
- 2 t nutritional yeast
- 1 1/2 ts honey
- 2 t water over dough
- 1 teaspoon water
- 2 t sesame seeds
- 1 t garlic (minced)
- 1/2 ts salt
- 1 t basil (dried)
- 1/4 ts nutmeg (ground)
- 1/4 ts pepper (white)
- 1/8 ts baking powder
- 1 slice flakes pepper (red)
vegetables in pie crust. Place red pepper or black olives on top if desired. Bake 40 minutes, until slightly puffy. Allow to cool 5 to 10 minutes before slicing. Serves 6. Variation: substitute 3 cups of any vegetable for the broccoli. Try lightly steamed asparagus, sauteed mushrooms and leeks, or red pepper and zucchini. Veganized version of classic tofu recipe in February 1993 _Vegetarian Times_
