Carrot-Tofu Quiche
Yield
4 servingsPrep
25 minCook
45 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
carrots
sliced |
|
| 2 | cups |
tofu
mashed |
|
| ¼ | cup |
water
from the carrots |
|
| 1 | teaspoon |
sea salt
|
|
| 1 | small |
onions
minced |
|
| ½ | teaspoon |
dill seed
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | each |
pie shell (9 inch)
whole wheat |
|
| 2 | tablespoons |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
carrots
sliced |
|
| 473 | ml |
tofu
mashed |
|
| 59 | ml |
water
from the carrots |
|
| 5 | ml |
sea salt
|
|
| 1 | small |
onions
minced |
|
| 2.5 | ml |
dill seed
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | each |
pie shell (9 inch)
whole wheat |
|
| 3E+1 | ml |
sesame seeds
|
|
Directions
Steam the carrots until tender.
Blend together the tofu, water, and salt.
Use enough water to obatain a thick, creamy consistency like that of mayonnaise or pudding.
(The amount of water you use will depend on the moisture content of the tofu.)
Add the onion, dill, and parsley to the tofu cream.
Mix well.
Spread the tofu-carrot mixture over the crust in a 7- x 11-inch baking dish .
Sprinkle with sesame seeds and bake at 350℉ (180℃) for 35 to 45 minutes, or until set.
