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Suggest a better descriptionSteam the carrots until tender. Blend together the tofu, water, and salt. Use enough water to obatain a thick, creamy consistency like that of mayonnaise or pudding. (The amount of water you use will depend on the moisture content of the tofu.) Add the onion, dill, and parsley to the tofu cream. Mix well. Spread the tofu-carrot mixture over the crust in a 7- x 11-inch baking dish. Sprinkle with sesame seeds and bake at 350 deg for 35-45 minutes, or until set. From the files of DEEANNE
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 40 | ||
Calories from Fat: 27 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 293.3mg | 10 % | |
Potassium 61.3mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.7g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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