Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Serve with a crisp green salad with lots of summer-ripe tomatoes.
Diet Types: Dairy Free, Low Fat, Vegan, Vegetarian
Ingredients:
  • 3 leeks, washed and sliced into thin half moons
  • 2 cups sliced mushrooms
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound firm tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon Tamari
  • 1 tablespoon Dijon-style mustard
  • 1/4 teaspoon white pepper
  • Serves: 4
    Cooking Time: 30 minutes - one hour
    Instructions:
    Preheat oven to 350 degrees. Heat oil in a large skillet. Add leeks and garlic and sauté for 2 minutes until leeks start to wilt. Add mushrooms and continue sautéing for about 5 minutes more, until soft. In a blender or processor, add tofu, lemon juice, Tamari, mustard and white pepper. Blend until smooth. Fold the tofu mixture into the veggies. Pour into a lightly greased 9" pie plate. Bake for 45 minutes, or until lightly browned around the edges and the edges start to pull away from the sides.

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      Nutrition Facts

      Serving Size: 1
      Servings per Recipe: 4
      Amount Per Serving 
      Calories 153
      Calories from Fat 67
       % Daily Value*
      Total Fat 7g11%
        Saturated Fat 1g5%
        Mono Fat 3g 
      Sodium 315mg13%
      Total Carbs 15g5%
        Dietary Fiber 2g9%
        Sugars 0g 
      Protein 9g 
      Iron21%
      Calcium18%
      Vitamin B-615%
      Vitamin C15%
      Vitamin E6%
      Vitamin D7%
      Vitamin A1%
      Selenium24%
      Manganese50%
      Copper25%
      Zinc8%
      Pantothenic acid7%
      Niacin10%
      Riboflavin18%
      Thiamin13%
      Folate19%
      Potassium12%
      Phosphorus19%
      Magnesium16%
      * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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