Tofu vegetable pie

February 19, 2012 at 10:51 pm (Other, Silken tofu, Tofu, unrated)


This recipe was given to me in grad school by a football-loving, barbecue-adoring, guy from Texas. It’s creamy and satisfying comfort-food.   It’s somewhat reminiscent of a vegan quiche. It doesn’t have a crust, but the outside gets crisp and forms its own crust.   

Bring to boil, turn off heat and let sit covered for 10 minutes:

  • 1 cup cous cous
  • 3 cups water
  • 1 tsp salt

Blend together in blender (or with stick blender) until smooth:

  • 3 lbs firm tofu
  • 1/2 cup olive oil
  • 1/4 cup ume vinegar

Saute together about 4-6 cups of vegetables until just cooked, and season with soy sauce and black pepper.  Some recommended vegetables (depending on the season) are:

  • corn
  • tomatoes
  • zucchini or summer squash
  • onions
  • garlic
  • mushrooms
  • olives
  • cauliflower
  • green beans
  • broccoli

Mix everything together and pour the mixture into a 9×12 baking dish. Bake at 425 for 1 hour (should be golden on top when done). Serve with brown rice and greens or a green salad.

My notes:

I hadn’t made this for over five years, but I had some silken tofu I needed to use up, and it suddenly popped back into my head.  The recipe calls for firm tofu but I thought it might work with silken tofu too.  And indeed it came out okay–perhaps a tad wetter than with firm tofu.  The main problem with the dish was that when I reheated it in the oven the next day the cauliflower and broccoli ended up overcooked and contributed an unpleasant sulfurous smell to the dish.

Warning:  all that ume vinegar makes this a very salty recipe!  Also, the recipe is very large, so if you don’t have company you’ll probably want to cut it down a bit.  Or don’t add cruciferous vegetables that don’t reheat well.

 

 


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4 Comments

  1. Jenn said,

    This sounds interesting. I’ve been going for more dishes that mix “any veggies you have on hand” lately. Any ideas on what I could substitute for the ume vinegar? It’s not something I keep on hand…

    • captious said,

      Well Ume vinegar is a very salty vinegar. So I’d try just adding a little vinegar and soy sauce to taste.

      • Jenn said,

        Thanks! I’ll price the ume at an ethnic store, and let you know if I try it with the vinegar/soy combo.

  2. veg restaurants said,

    I loved the recipe! Never know how to make tofu at home. Thanks for the tip

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