Tofu Lentil Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Lentils | 3/4 Cup (16 tbs), cooked, drained | |
| Green pepper | 1 Large, chopped | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Bean curd | 16 Ounce, drained | |
| Eggs | 3 | |
| 1/2 cup cream-style cottage cheese | ||
| 1/4 cup sliced green onion | ||
| Parsley | 1 Tablespoon, lightly packed | |
| Garlic | 1 Clove (5gm) | |
Directions
Prepare and roll out Pastry for Single-Crust Pie.
Line a 9-inch quiche dish or pie plate with pastry.
Trim to 1/2 inch beyond edge.
Flute edge high.
Bake in a 450° oven for 8 to 10 minutes; set aside.
Season cooked, drained lentils with salt and pepper.
Add 1/3 cup of the chopped green pepper, tomato paste, and Worcestershire sauce.
Spoon lentil mixture into the pastry-lined quiche dish or pie plate.
In a blender container combine the tofu chunks, eggs, cottage cheese, green on-ion, parsley, garlic, 1/2 teaspoon salt, and dash pepper; cover and blend on low speed till smooth.
Pour tofu mixture over lentil mixture in pastry-lined quiche dish or pie plate.
Bake in a 325° oven for 30 minutes.
Sprinkle with the remaining chopped green pepper.
Let stand 10 minutes before serving.
Line a 9-inch quiche dish or pie plate with pastry.
Trim to 1/2 inch beyond edge.
Flute edge high.
Bake in a 450° oven for 8 to 10 minutes; set aside.
Season cooked, drained lentils with salt and pepper.
Add 1/3 cup of the chopped green pepper, tomato paste, and Worcestershire sauce.
Spoon lentil mixture into the pastry-lined quiche dish or pie plate.
In a blender container combine the tofu chunks, eggs, cottage cheese, green on-ion, parsley, garlic, 1/2 teaspoon salt, and dash pepper; cover and blend on low speed till smooth.
Pour tofu mixture over lentil mixture in pastry-lined quiche dish or pie plate.
Bake in a 325° oven for 30 minutes.
Sprinkle with the remaining chopped green pepper.
Let stand 10 minutes before serving.
Chef
