Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
10-1/2 to 12 oz firm tofu, well drained
2 cans salmon or cooked salmon fillet
2/3 cup chopped spinach leaves
2 tablespoons minced parsley
1 – 9 inch baked pie shell (see recipe below or use a pre-made pie shell)
1 cup grated Cheddar cheese
3 eggs, lightly beaten
2/3 cup milk
2 tablespoons onion, chopped
1/2 teaspoon salt
In a medium bowl, combine tofu, salmon; beat until smooth.
Add spinach and parsley and mix well; add 1/2 cup Cheddar cheese.
Combine eggs, milk, salt and chopped onion; mix well.
Mix with salmon mixture.
Place mixture in baked pastry shell. Sprinkle 1/2 cup of Cheddar cheese on top.
Microwave cooking – Cook on full power for 12 or 15 minutes in microwave, turn dish twice during cooking. Let sit for 10 minutes or until center is firm.
Oven cooking – Bake in pre-heated oven, 325°F for 40 to 45 minutes.
1-1/2 cups all-purpose flour, sifted
1-1/4 teaspoon salt
1/2 cup vegetable oil
3 teaspoons milk
Mix flour and salt. Mix oil and milk; add to flour. Mix and knead. Shape dough into a flattened round with rolling pin. Place in pie dish. Prick the pie shell all over with a fork so that air trapped below the shell can escape rather than cause bubbles in the crust.
Bake in 475°F oven for 5 to 7 minutes. Let it cool.