Ingredients:
12.3 oz silken tofu
3 eggs
a can of drained tuna or salmon
1 leek, thinly sliced
dill
salt and pepper to taste
Put the silken tofu in a glass bowl and whisk unti it is quite smooth. Add the eggs and whisk the mixture again. Add the tuna and leek and mix thoroughly. Season with the dill, salt and pepper. Pour into a baking pan and bake at 300°F for 30 minutes.
Eat at room temperature or cold with a salad.
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I am sure it would be tasty with either fish. Nice sounding recipe.
I made both and both are great. Yet I preferred the salmon version but then salmon is my favorite fish.
It is my favorite fish, also.
At least we ever got to meet each other, we’d know what to eat!
LOL! So true!
Shabbat Shalom!