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.