Preheat oven to 350 degrees. Coat a 9-inch pie plate with cooking spray.
Makes 8 servings.
- Add 2 crushed shredded wheat biscuits and press into the bottom of the pie plate.
- In a skillet heat 1 teaspoon olive oil over medium high heat. Add 1 medium finely chopped yellow onion and sauté until tender. Add 2cups frozen chopped vegetables such as peppers, broccoli, etc. Stir together and then remove from heat.
- In a food processor combine 4 large egg whites, 10 ounces drained firm tofu, 1 Tbsp. fresh lemon juice, ½ cup reduced-fat shredded cheese, freshly ground black pepper and a pinch of ground nutmeg. Process until slightly creamy.
- Spread the onion-vegetable mixture over the biscuit crust. The pour the tofu mixture evenly over the vegetables. Bake for 40 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool for 5 minutes before serving. This can be served either hot or at room temperature.