Ingredients
- 4 quinoa (cooked)
- 1 winter squash (cooked)
- 250 gr tofu
- 60 gr tahini
- 55 gr bread crumbs
- 5 ml vegetable oil
- 1 gr salt
- 1 gr anise extract
Run quinoa, tofu and squash through a fine food mill. Lightly blend in tahini, anise and salt. Oil a small casserole. Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour. Serve hot in cold weather or at room temperature in hot weather. Any leftovers may be sliced and pan fried.
