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.




  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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