Huminta Bolivian Style Souffle

4 c Cooked quinoa

1 c Tofu, squeezed

1 c Cooked winter squash

1/4 c Tahini

3 dr Anise extract

1/2 ts Salt

1 ts Vegetable oil

1/2 c Bread crumbs

Run quinoa, tofu and squash through a fine food mill. Lightly blend in tahini, anise and salt. Oil a small casserole. Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour. Serve hot in cold weather or at room temperature in hot weather. Any leftovers may be sliced and pan fried.