This recipe came from the LaLeche League “Whole Foods for the Whole Family” cookbook before they updated it and took all the good stuff like cream and cheese out of it. I wrote this up the way I make it for my family, not exactly the same way it is written in the cookbook. They don’t pre-bake the crust but it helps keep it from getting soggy.
Very good served with a salad and fresh fruit for a light supper.
Servings: 4-6Prep Time: 10 mins. Cook Time: 20 to 30 mins.
1 small onion, chopped
2 Tbsp. oil
1 cup tomato sauce
1/2 tsp. salt
dash of pepper
1 lb. tofu, chopped into small pieces
1 cup grated Muenster cheese (or your favorite)
2 Tbsp. chopped fresh parsley
9″ pie crust
Prepare your favorite whole wheat pie crust. Line a 9 inch round pie plate with crust. Bake, unfilled, for perhaps 5-7 minutes.
Saute onion in oil. Add tomato sauce, salt and pepper, and stir 5 minutes. Remove from heat and add chopped tofu, chopped fresh parsley and most of the cheese (save some for the top). Stir together and pour into the crust. Top with remaining cheese and additional fresh parsley, if desired.
Bake 350° for 20 to 30 minutes.
May also bake without the crust for those wheat allergies.
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