Carrot-Tofu Quiche

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Carrot-Tofu Quiche

Source: Carol

 

4 cups carrots, sliced

2 cups tofu, mashed

1/4 cup water from the cooked carrots

1 tsp. sea salt

1 small onion, minced

1/2 tsp. dill seed

2 Tbsp. parsley

1 pie shell

2 Tbsp. sesame seeds

 

Steam the carrots until tender. Blend together the tofu, water, and salt. Use

enough water to obtain a thick, creamy consistency like that of mayonnaise or

pudding. The amount of water you will 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 degrees for 35 - 45 minutes, or until

set. Enjoy!