Ingredients
- 525 gr soft silken tofu
- 260 gr broccoli florets
- 120 gr onion (diced)
- 120 ml canola oil
- 80 gr rolled oats
- 65 gr wheat flour (whole)
- 60 ml canola oil over flour mixture
- 32 gr unbleached flour (white)
- 30 ml lemon juice
- 30 ml water (cold)
- 30 ml water
- 16 ml prepared mustard
- 12 gr nutritional yeast
- 7 ml honey
- 10 ml water over dough
- 5 ml water
- 5 gr sesame seeds
- 3 gr garlic (minced)
- 2 gr salt
- 1 gr basil (dried)
- 1 gr nutmeg (ground)
- 1 gr pepper (white)
- 1 gr 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_
