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Tofu Lentil Pie

Veggie.Lover's picture
Ingredients
  Single crust pie pastry 1
  Dry lentils 3⁄4 Cup (12 tbs), cooked, drained
  Green pepper 1 Large, chopped
  Tomato paste 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon
  Tofu 16 Ounce, drained, cut up (Bean Curd)
  Eggs 3
  Cream style cottage cheese 1⁄2 Cup (8 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Lightly packed parsley 1 Tablespoon, stems removed (Fresh)
  Garlic 1 Clove (5 gm)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tofu
Interest: 
Everyday
Cook Time: 
20 Minutes
Servings: 
6

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