Ingredients
- 9 pie shell
- 240 gr soft tofu
- 180 ml nonfat yogurt (plain)
- 170 gr mushrooms (sliced)
- 60 ml dry wine (white)
- 32 gr carrots (grated)
- 32 gr low-fat swiss cheese (grated)
- 28 gr low-fat cheddar cheese (grated)
- 24 gr onion (minced)
- 22 gr broccoli (minced)
- 5 gr butter
- 5 gr parsley (minced)
- 3 gr garlic (minced)
- 2 gr thyme (dried)
- 1 gr marjoram (dried)
1. Preheat oven to 180ºC . In a large skillet over medium high-heat, saute onion and garlic in butter and wine until soft (2 to 3 minutes). Add mushrooms and cook until they exude moisture.
2. Add carrots, broccoli, thyme, and marjoram, and cook 5 minutes more. Remove pan from heat and set aside.
3. With your hands, gently squeeze block of tofu to remove excess water, then puree in blender or food processor with half-and-half until smooth. Stir into vegetable mixture.
4. Stir parsley and cheeses into vegetable mixture and spoon into pie shell. Bake until firm in the center and lightly brown (about 40 minutes). Let cool before slicing.
