Creamy Vegetable Bake
1 cup chopped onions
1 cup chopped zucchini
1/2 cup chopped carrots
2 pkgs (10.5 oz each) silken tofu
1 Tbs miso
1/4 cup fat-free mayonnaise
1/4 tsp lemon pepper
1 tsp thyme
2 Tbs flour
1/4 cup dried breadcrumbs or 3 Tbs sesame seeds
Preheat the oven to 375°.
Cook onions, zucchini and carrots (with a little water to prevent sticking) in a nonstick skillet over medium heat until tender. Put them into a medium mixing bowl.
Purée the tofu, miso, mayonnaise, lemon pepper and thyme together in a blender until smooth. Blend in the flour. Pour the tofu mixture onto the vegetables and mix well. Pour into a lightly oiled 9" pie pan.
Sprinkle the breadcrumbs over the top of the tofu. Bake at 375° for 40 minutes. Allow to sit for 10 minutes before serving. Cut pie into 8 wedges to serve.
Note: Substitute 2 to 2-1/2 cups of any cooked vegetables for the onions, zucchini and carrots.
Yield: 8 servings Serving size: 1 wedge
Per serving: 88 calories, 3 g total fat (0.1 g sat fat), 7 g pro, 11 g carb, 1.1 g fiber, 244 mg sodium, 0 mg cholesterol
Exchanges: 1/2 starch, 1/2 vegetable, 1/2 lean meat