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It’s Still Pi Day: Tofu Pie

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vegan tofu pie

The crust of my chocolate silk pie was ugly. By comparison to this tofu pie, the chocolate pie was a real beauty. The recipe I used was the same as for the chocolate pie, but I refrigerated the crust dough overnight. The recipe says not to. I didn’t listen. The lesson I learned? Sarah Kramer knows what she’s doing. Don’t disobey her instructions.

tofu broccoli pie

Tofu pie is sort of the vegan equivalent of quiche. It makes a lovely supper. It’s also a delight at breakfast, brunch, or lunch. What I’m getting at is that you should make tofu pie and eat it.

Tofu Pie
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Ingredients
  1. 1 pie crust, unbaked
  2. 1 tbsp vegan butter
  3. 8 ounces cremini or button mushrooms, quartered
  4. 1/2 cup sliced leeks
  5. 1 pound firm or extra firm tofu, pressed
  6. 3/4 cup plain, unsweetened milk
  7. 1/2 cup nutritional yeast
  8. 1 tbsp parsley
  9. 1 tbsp Braggs, tamari, or soy sauce
  10. 1 tsp mustard powder
  11. 1/4 tsp dried thyme
  12. salt and pepper to taste
  13. 2 cups small broccoli florets (fresh or frozen)
Instructions
  1. 1. Preheat oven to 375 degrees.
  2. 2. In a large skillet, over medium heat, saute the mushrooms and leeks, with a sprinkle of salt, in the butter. Cook until the leeks are softened and the mushrooms have cooked down and are golden brown.
  3. 3. Crumble the tofu into the pan and add the remaining ingredients.
  4. 4. Cook for about 5 minutes, then test for seasoning. Add salt and pepper to taste, then transfer the tofu mixture to the pie crust. Top with the broccoli.
  5. 5. Bake for about 40 minutes. The edges of the crust should be golden brown and the tips of the broccoli will be crisp, when the pie is done. Let the pie rest for at least 10 minutes, before cutting. Serve hot, or room temperature.
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Comments

  3. gorrrrrrgeous indeed 🙂 I have posted my vegan and gluten free chocolate pie before, and it is my FAVORITE thing indeed…so if I make it again, I will give you a heads up 🙂 Friday I am making your ginger-peanutbutter-coconut noodles (YUM, wish me luck!) and I am posting tomorrow a neato scone recipe with apples, vegan and easy…anyway, it is fun swapping recipes with you!

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