Tofu Pie

tofu pie

By Peggy O’Mara

Here’s a recipe for a basic pie dough or use your own favorite recipe.

3 cups whole-wheat pastry, or spelt flour

1 teaspoon salt

2 sticks of butter

1 egg

1 Tablespoon lemon juice

6 to 12 Tablespoons iced water

Preheat oven to 350 degrees

Add salt to flour.
Cut in butter.
Add egg, lemon juice and 6 Tablespoons of water to the flour mixture.
Mix briskly and quickly with a fork or your hands.
Add more water if needed.
Roll out with a rolling pin between two pieces of waxed paper.
Peel back the top piece, lay crust in 10-inch pie pan and peel back the bottom piece.
Arrange crust in pan.
Crimp edges of crust with fork.
Prick bottom of crust two or three times.

To crust, add the following mixture.
Sauté in 2 Tablespoons butter:
2 bunches chopped scallions
2 stalks chopped celery
1 chopped carrot
1 head chopped spinach
12 to 14 mushrooms, broken into pieces

Mix the sautéed mixture with the following ingredients:
1 ½ pound mashed, firm tofu
½ cup grated jack or Colby cheese
3 eggs
2 Tablespoons lemon juice
1 Tablespoon Tamari sauce
1 Tablespoon brewer’s yeast
Salt and pepper to taste.
Mix well.

Bake for 40 minutes at 350 degrees.
Set for 10 minutes before cutting.
Variations: Substitute 1 cup of yogurt for 1 cup of tofu.

Serve with brown rice and steamed carrots.

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