This is a veganized version of a favorite from our meat-eating days. The original has diced chicken, sour cream, feta cheese and lard-filled pie crusts. This version is still tasty, but much healthier.
12 oz. extra-firm silken tofu
2 Tbsp whole grain mustard
2 Tbsp nutritional yeast
1 tsp each garlic & onion powder
salt and pepper to taste
1 tsp umeboshi vinegar
1 cup soy sour cream / plain soy yogurt
1/3 cup soy cream cheese
2 cans butter beans, drained
2 cans diced tomatoes, drained
2 Tbsp each fresh (or 1 tsp each dried) basil, dill and oregano
1 package crescent rolls
Preheat the oven to 400 degrees.
Mash the tofu. Add the mustard, nutritional yeast, garlic powder, onion powder, salt, pepper and umeboshi vinegar and stir well. Stir in the sour cream and cream cheese.
Mix the beans, tomatoes, and herbs together. Put in the bottom of a deep baking dish. Spread the tofu mixture on top. Unroll the crescent roll dough and lay it on top of the tofu mixture.
Bake for 30 minutes, or until the crescent rolls are golden brown.
