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Categories:
flour pine nuts baking powder soymilk olive oil salt olive oil leeks firm lemon juice miso paste clove garlic salt breadcrumbs fresh basil tomatoes
Viewed: 62 - Published at: 6 years agoIngredients
- 1 cup whole-wheat pastry flour
- 1/2 cup pine nuts
- 1/4 tsp. baking powder
- 1/4 cup plain soymilk
- 2 Tbs. olive oil
- 1/4 tsp. salt
- 4 Tbs. olive oil, divided
- 2 medium leeks, white and light green parts chopped (about 3 cups)
- 1 lb. firm or extra-firm tofu, drained and cut into 1 1/2-inch cubes
- 2 Tbs. fresh lemon juice
- 2 tsp. miso paste
- 1 clove garlic, minced (about 1 tsp.)
- 3/4 tsp. salt
- 1 cup whole-wheat breadcrumbs
- 1/4 cup chopped fresh basil
- 1/4 cup chopped marinated sun-dried tomatoes, drained
Method
- To make Crust: Preheat oven to 350F.
- Coat 9-inch springform pan with cooking spray.
- Pulse flour, pine nuts and baking powder in food processor until finely ground.
- Whisk together soymilk, oil and salt in bowl.
- Stir in flour mixture.
- Press into pan.
- Bake 5 minutes, then cool.
- To make Filling: Heat 1 Tbs.
- oil in skillet over medium heat.
- Add leeks, and saute 8 minutes, or until softened.
- Set aside.
- Bring large saucepan of water to a boil.
- Add tofu, and simmer 5 minutes.
- Drain, and pat dry.
- Whisk together remaining oil, lemon juice, miso, garlic and salt in bowl.
- Mash in tofu with fork.
- Stir in breadcrumbs, basil, sun-dried tomatoes and leeks.
- Spoon filling into crust.
- Bake 40 minutes, or until crust is browned.
- Cool 5 minutes, then unmold.
