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Preheat the oven to 400 degrees. Grease a spring pan.
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Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the
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asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
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In a food processor, add the tofu, water, and yeast. Blend until smooth. Stir into the
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saucepan with the vegetables.
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Season with salt and pepper, to taste.
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Spoon the mixture into a spring pan. Bake for about 30-40 minutes.
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Cut into wedges and serve.