lorilei
06-30-2000, 09:19 AM
I really have to pass along this recipe. I made it last night, and was pleasantly surprised. My husband loved it. He didn't even know it harbored almost a whole block of tofu!
It's very simple, but looks impressive enough to serve to company. And if you're looking for a way to get tofu past a non-tofu fan, this would be a good start!
Mushroom zucchini pie
1 pie crust (homeade or otherwise)
8 oz silken firm tofu (low-fat)
1/2 cup nonfat sour cream
1 tbl mixed dried herbs
1-2 tbl olive oil
1 tbl white wine
2 cups chopped mushrooms (button, portabella, or a combination of any type)
1 cup sliced zucchini
1 medium onion, diced'
salt, to taste
Prepare pie crust in (preferably glass) pie plate or quiche pan. Preheat oven to 400*F
Place the sour cream and tofu in a blender or food processer and blend until uniform. Add herbs to mixture and turn into a large, clean mixing bowl.
Heat oil on medium-high. Add onions and zucchini and saute until tender (4 min). Add wine and cook until evaporated. Slam the mushrooms into that pan and cook until they begin to release their juices. Take pan off of heat and stir into tofu mixture. Add salt to taste.
Pour mushroom-tofu mixture into prepared pie shell. Flute edges and bake 30-35 minutes, or until crust is golden and filling is just set. Cool for 10 minutes before cutting.
Garnish with sprigs of rosemary or thyme. Serve with big salad and white wine!
It's very simple, but looks impressive enough to serve to company. And if you're looking for a way to get tofu past a non-tofu fan, this would be a good start!
Mushroom zucchini pie
1 pie crust (homeade or otherwise)
8 oz silken firm tofu (low-fat)
1/2 cup nonfat sour cream
1 tbl mixed dried herbs
1-2 tbl olive oil
1 tbl white wine
2 cups chopped mushrooms (button, portabella, or a combination of any type)
1 cup sliced zucchini
1 medium onion, diced'
salt, to taste
Prepare pie crust in (preferably glass) pie plate or quiche pan. Preheat oven to 400*F
Place the sour cream and tofu in a blender or food processer and blend until uniform. Add herbs to mixture and turn into a large, clean mixing bowl.
Heat oil on medium-high. Add onions and zucchini and saute until tender (4 min). Add wine and cook until evaporated. Slam the mushrooms into that pan and cook until they begin to release their juices. Take pan off of heat and stir into tofu mixture. Add salt to taste.
Pour mushroom-tofu mixture into prepared pie shell. Flute edges and bake 30-35 minutes, or until crust is golden and filling is just set. Cool for 10 minutes before cutting.
Garnish with sprigs of rosemary or thyme. Serve with big salad and white wine!