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

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.