Huminta (Bolivian Style Souffle)
tahini (sesame paste)
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.