Tomato and Tofu Pie

A savory tofu filling is topped with fresh (garden, if you're lucky) tomatoes, basil and red onion ready to serve as a brunch item, bougie lunch, appetizer or light supper.

Ingredients:

pie dough for a 9-10" pie shell

1/2 red onion, thinly sliced

1/4 cup mayonnaise

1 1/4 cups shredded cheddar (vegetarian) cheese

2-3 medium sized tomatoes, 1/4-1/2" slices

a few cherry tomato halves to fill in the gaps

fresh chopped basil and leaves to garnish

salt and pepper to taste

3/4 lb firm tofu, shredded

2 tsps worcestershire sauce

1 tbsp vegetable oil

1 tbsp sodium reduced soya sauce

1 tsp minced garlic

salt and pepper to taste

1 tsp smoked paprika

Roll out the pie dough. Lightly spray a 9" tart pan and place the dough in it. Poke several times with a fork then refrigerate for 30 minutes. When ready place a sheet of parchment paper over the shell then sit a glass pie plate on top. This is my method since I don't have pie weights. Blind bake at 400°F for 15 minutes.

Slice the tomatoes and place on a paper towel. Salt them on both sides and let sit 10 minutes before blotting dry.

In the meantime pat the tofu dry then shred. Or if it has been frozen and thawed, gently squeeze extra liquid out then shred. Mix with worcestershire, veg oil, soya sauce, garlic, paprika, salt and pepper.

Mix the cheddar and mayo together.

Spoon the tofu mixture into the pie shell pressing gently, then spred the cheese/mayo mixture over the tofu.