Vegetable Garden Tofu Pie
Makes 6 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- One 5 or 6-ounce bag baby spinach
- 1 small carrot, peeled and grated (about ½ cup)
- 1 pound tofu, drained, cut into six slices, and patted dry with paper towels (any kind of tofu — firm, silken or soft — is fine)
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup preshredded reduced-fat Cheddar cheese
Directions
1. Preheat the oven to 350°F. Lightly oil or coat a 9-inch pie plate with nonstick cooking spray and set aside.
2. Heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Raise the heat to medium-high, add the spinach and carrot, and cook, stirring frequently, until the spinach wilts and the carrot is tender, about 5 minutes. Place on a cutting board and coarsely chop.
3. Meanwhile, blend the tofu, eggs, Parmesan cheese, salt, and pepper in a food processor until creamy. Transfer to a large bowl and stir in the Cheddar cheese and the cooked veggies.
4. Pour the mixture into the prepared pie plate and cook until golden brown, about 35 minutes.