Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Ingredients Recipes Restaurants Utilities Rezepte Cooking Directory Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Ingredients: 1 Fine dry bread crumbs 2 Tablespoon(s) Bran, unprocessed 1/4 Teaspoon(s) Dill weed 1/2 Teaspoon(s) Onion powder 2 Tablespoon(s) Instant chicken boullion 4 Ounce(s) Tofu 3/4 Cup(s) Asparagus or Spinach,cooked 3 Tablespoon(s) Mushrooms, cooked 1 Tablespoon(s) Onion or gr. onion, cooked 1/4 Teaspoon(s) Molly McButter |
Directions: To prepare crust:
Beat egg with 2 T water, dill weed, onion powder, and add 2 T bran. Allow
to stand at least 10 minutes. Pour into bottom of nonstick cake pan.
To prepare filling: Blend tofu, egg, and 3/4 cup of cooked vegetable with
enough water to process. Blend for at least 3 minutes or until completely
smooth.
To assemble: Pour tofu-egg mixture into center of the bran-egg mixture.
Bran will be pushed to edges of pan, encircling the filling to form crust.
Place cooked mushrooms and onion on top of filling in a pretty circle
around edges of pan. Bake at 350 degrees for 20-25 minutes or until filling
is set and top is browned.
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