Mama's Broccoli Tofu Pie
ingredients:
pie crust - optional - I think is tastier and healthier without with a crust, but go with what you like
10 oz of frozen, or preferably, about 2 medium fresh broccoli crowns
+/- 1 smallish onion - I heartily vote for the onion
1 container of firm or extra firm tofu
6-7 eggs
salt
+/- a little nutmeg
freshly ground black pepper (if you have a grinder) or just regular if you don't
minced clove or 2 of garlic
spices are free form - whatever sounds good - i love a lot of Italian style spices
cheddar cheese, grated
romano or parmesean, freshly grated if you have a grater (blessed are the cheese graters)
paprika or edible red paint
- prepare crust and bake - need a recipe for this?
- drain tofu, then smoosh it with your hands (or use a utensil if you believe in the germ theory)
- dice and then steam broccoli to al dente
- if you use an onion, sauté until translucent
- break up the tofu
- add the eggs and beat a lot. (Or if no mixer, beat the living daylight out of it by hand) *note: in my latest iteration I have stopped using the mixer. I think it tastes and looks more appealing if it is not homogenized.
- add steamed broccoli and onion
- taste mixture and season to taste. (the mistake that i have made most commonly is having it be too bland)
- add more cheese than you think that you should add
- mix it up and put it in a fluted 10 inch ceramic dish that you got as a wedding gift - unless you are not married yet. ;-)
- put grated cheese on top- maybe a first layer of cheddar followed by a layer of the romono or parmesan
- make a happy face with the paprika. It will be harder for you because Chase wears glasses, but well worth the effort.
- bake 50-60 minutes at 350 degrees. I forgot to turn the timer on the last time i made this. it was without a crust, and baked at least 60 minutes. Eli and Bruce said that it was the best broccoli tofu pie EVAR.
- Take out of oven. (I couldn't tolerate an unlucky # of steps)
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