Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped onions | ||
| 1 c. chopped zucchini | ||
| ½ c. chopped carrots | ||
| 2 (10.5 oz each) pkg silken tofu | ||
| 1 tbsp. miso | ||
| ¼ c. fat-free mayonnaise | ||
| ¼ tsp. lemon pepper | ||
| 1 tsp. thyme | ||
| 2 tbsp. flour | ||
| ¼ c. dried bread crumbs OR 3 tbsp sesame seeds |
Directions
- Preheat oven to 375 degrees.
- Cook onions, zucchini and carrots with a little water to prevent sticking in a nonstick skillet over medium heat until tender. Place vegetables in a medium mixing bowl.
- Puree tofu, miso, mayonnaise, lemon pepper and thyme together in a blender until smooth. Blend in the flour.
- Pour tofu mixture onto the vegetables and mix well. Pour into a lightly oiled 9-inch pie pan.
- Sprinkle the bread crumbs (or sesame seeds) on top of the tofu. Bake at 375 degrees for 40 minutes.
- Allow to sit for 10 minutes before serving. Cut pie into 8 wedges to serve.
Nutrition facts
Servings
88 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 245mg
- Total Carbohydrates: 11g
- Protein: 7g
Recipe Source:
Iowa Soybean Promotion Board.