Instructions: Preheat the oven to 375 .

Cook onions, zucchini and carrots (with a little water to prevent sticking) in a nonstick skillet over medium heat until tender. Put them into a medium mixing bowl.

Puree the tofu, miso, mayonnaise, lemon pepper and thyme together in a blender until smooth. Blend in the flour. Pour the tofu mixture onto the vegetables and mix well. Pour into a lightly oiled 9" pie pan.

Sprinkle the breadcrumbs over the top of the tofu. Bake at 375 for 40 minutes. Allow to sit for 10 minutes before serving. Cut pie into 8 wedges to serve.

Note: Substitute 2 to 2-1/2 cups of any cooked vegetables for the onions, zucchini and carrots.

Yield: 8 servings

Serving size: 1 wedge

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