Mushroom Tofu Tart

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Mushroom Tofu Tart

 

1/4 cup minced onion

1 teaspoon butter or oil

1/4 cup dry white wine

1 teaspoon minced garlic

2 cups sliced mushrooms

1/4 cup grated carrots

1/4 cup minced broccoli

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 pound soft tofu

3/4 cup plain nonfat yogurt

3 tablespoons minced parsley

1/4 cup grated Swiss cheese

1/4 cup grated cheddar cheese

mozzarella cheese

1 9 inch pie shell

 

Preheat oven to 350 degrees. 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.

Add carrots, broccoli, thyme, and marjoram, and cook 5

minutes more.

Remove pan from heat and set aside.

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.

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.

 

 

 

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