Prepared by Pamela Buonanotte, February 2004 with the Polenta Crust. For May's Potluck Pamela's dish was a "Vegetable Quiche", a variation of this recipe adding more veggies.

------ Whole Wheat Crust ------	1 Lb Firm Tofu
2 Cups Whole Wheat Pastry Flour	Shoyu, To Taste
˝ Cup Canola Oil	Ume Plum Paste, To Taste
˝ Cup Chilled Water	Assorted Vegetables, Cut
Pinch Sea Salt	-Into Bite Sized Pieces
------ Polenta Crust ------	Fresh Herb Like Parsley, Basil,
2 Cups Polenta	-Oregano, Or Rosemary (Use Only
3 ˝ Cups Water	-One)
Pinch Sea Salt	Sesame (Or Olive Oil)
------ Tofu Filling ------	Kuzu Root Starch

If you make the WHOLE WHEAT CRUST, mix flour and salt, add oil and mix well. Sprinkle with water until the dough reaches a marble-like consistency and comes away from the bowl. Press into oiled pie dish starting from the center and moving outward. Use a fork to mark a pattern into the top of the edge. Bake for 8-10 min. at 350°. For the POLENTA CRUST, bring water to a boil, add polenta and salt, simmer until the mixture reaches cereal consistency. Place the mixture into an oiled pyrex dish using a wet rice paddle to spread it out. Use a fork on the edges. Bake for 8 to 10 min. at 350°. TOFU FILLING: Sauté the vegetables in oil until tender. Add shoyu and one of the herbs. Blend the tofu and half of the sautéd vegetables in a food processor. Add ume paste. Mix the kuzu with cold water and add. Blend the mixture again. Fold the other half of the vegetables into the tofu mixture. Spread the mixture evenly over the already baked quiche crust. Bake at 350° for 30 - 40 min. The center will spring back when you press on it once the quiche is done.