Eggless Tofu-Pesto Quiche
main dish
1/2 pkg soft tofu (16 oz)
1 cup pesto
1 vegan pie crust
1 cup mushrooms; sliced
1/4 cup fresh tomatoes; chopped (optional)
Process the tofu and pesto in a food preocessor until smooth. Set the pie crust in a pie plate and arrange the mushrooms and tomatoes on the bottom. Pour in the tofu-Pesto mixture. Bake in a preheated 375 degree oven for 35 to 45 minutes. From DEEANNE's recipe files
Yield: 19 servings
