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poppy seed whole wheat pie crust vegetable oil cabbage caraway seed dill medium-firm tofu salt lemon juice Tahini paprika
Viewed: 64 - Published at: 5 years agoIngredients
- 1 tsp. poppy seed
- 1 whole wheat pie crust
- 1 Tbsp. plus 1 1/2 tsp. vegetable oil
- 4 c. finely chopped cabbage
- 1 tsp. caraway seed
- 1 tsp. diced dill
- 8 oz. medium-firm tofu
- 1/2 tsp. salt (to taste)
- 2 Tbsp. lemon juice
- 1 Tbsp. tahini (sesame paste)
- 1/4 tsp. paprika
Method
- Preheat oven to 350°.
- Heat 1 1/2 teaspoons oil in skillet over medium heat.
- Saute onion until translucent, almost tender, approximately 3 minutes.
- Add caraway and dill.
- Cook briefly. Remove from heat.
- Transfer to bowl.
- In food processor, blend tofu, salt, lemon juice, 1 tablespoon oil and tahini until smooth. Fold into sauteed vegetables.
- Pour into pie crust and bake 20 to 30 minutes.
