Saturday, June 30, 2012

No-Top Tofu Pie

Pie anyone?
I guess this is even similar to a quiche...... but much more tasty :-)

You'll need:
1 sheet puff pastry (low fat if desired - that's what I used)
300g silken film tofu, drained very well
1/2 teaspoon vegetable stock
1/2 teaspoon dried thyme
1/2 cup corn kernels (frozen or canned is fine, if using frozen this works better if they are defrosted first)
30-40g sun-dried tomatoes, cut into small pieces
400g can soybeans (cannellini beans or other white beans would work equally as well)
1 heaped Tablespoon nutritional yeast
1 Tablespoon arrowroot powder
handful pepitas

Place a pie dish or flan dish on the sheet of puff pastry and cut around the outer edge to create the circle shape. Press the cut pastry into the dish.
Drain the tofu & place in a large jug or bowl. Add the stock & thyme.
Whisk until the tofu has crumbed down completely & no large lumps remain.
Add the corn, sundried tomatoes, soybeans, arrowroot & nutritional yeast.
Stir until all the ingredients are well combined.
Pour mixture into the dish & press down well. 
Smooth the top and then sprinkle on the pepitas. You can fold the edges of the pastry over if you desire.

Bake at 200C for 25-30 minutes or until the pastry is golden brown.

Note: If you don't like the taste of the arrowroot powder, you can substitute with cornflour, or leave it out. If you leave it out the pie will not set as well - you will need to make sure that the corn is defrosted too or else there is too much moisture in the mix. The pie will still taste good but it won't hold together very well.

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