Ingredients

1/4 cup minced onion , 1 teaspoon butter or oil , 1/4 cup dry white wine , 1 teaspoon minced garlic , 2 cups sliced mushrooms , 1/4 cup grated carrots , 1/4 cup minced broccoli , 1 teaspoon dried thyme , 1/2 teaspoon dried marjoram , 1/2 pound soft tofu , 3/4 cup plain nonfat yogurt , 3 tablespoons minced parsley , 1/4 cup grated low-fat Swiss cheese , 1/4 cup grated low-fat cheddar cheese , low-fat mozzarella cheese , 1 9 inch pie shell

Method

1. Preheat oven to 350 degrees F. In a large skillet over medium high-heat, saute onion and garlic in butter and wine until soft (2 to 3 minutes). Add mushrooms and cook until they exude moisture. , 2. Add carrots, broccoli, thyme, and marjoram, and cook 5 minutes more. Remove pan from heat and set aside. , 3. With your hands, gently squeeze block of tofu to remove excess water, then puree in blender or food processor with half-and-half until smooth. Stir into vegetable mixture. , 4. Stir parsley and cheeses into vegetable mixture and spoon into pie shell. Bake until firm in the center and lightly brown (about 40 minutes). Let cool before slicing.