Colorful green and red chard accents the tofu filling in this delectable brunch recipe from the March/April issue of VegNews magazine. If chard is not
available, mix and match your other favorite vegetables. Serves 8.
1 pound firm tofu, drained
1/3 cup unsweetened soymilk or almond milk
1 tablespoon olive oil
2 garlic cloves, minced
1 medium yellow onion, peeled and diced
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon turmeric
1/8 teaspoon black pepper
1 bunch red chard, leaves thinly sliced and stems finely diced (about 2 cups in all)
1 Flaky Pie Crust
1. In a food processor, blend tofu and soymilk until smooth. If no food processor is available, mash the tofu well with a fork and mix in the soymilk.
2. In a sauté pan over medium-high heat, heat olive oil. Add garlic, onions, and salt and cook for several minutes, until onions are translucent.
Add oregano, turmeric, pepper, and chard. Cook until chard is bright green and tender and stems have softened. Turn off heat and fold in tofu mixture.
3. Pour mixture unto prepared uncooked pie crust, spreading gently and evenly. Bake at 350 degrees for 45 minutes, until crust is golden brown. Rotate
once midway to ensure even browning.
Flaky Pie Crust – makes one 9-inch pie crust.
This homemade crust is rich and buttery.
1 and 1/2 cups flour
1/2 teaspoon salt
1/2 cup non-hydrogenated vegetable shortening (such as Spectrum brand)
4 to 6 tablespoons cold water
1. In a large bowl, mix together flour and salt. Slowly cut shortening into flour mixture with a knife until there are balls of flour-shortening
mixture the size of large peas. Drizzle in 3 tablespoons of water and work it in with a fork. Then use your fingers to form dough into a pliable ball,
adding the additional water, if needed, only one tablespoon at a time until all the dough holds together without being overly sticky.
2. Spread more flour liberally over a dry surface or cutting board or pastry cloth. Sprinkle more flour on the rolling pin and your hands. Place dough
ball on the surface and pat it into a circle, turning it over once or twice to get flour on the other side and keep it from sticking. Use rolling pin
to gently roll out the dough, working from the center outward. Continue to roll it out until you have a circle slightly larger than your pie plate.
3. Holding one forearm over the pie circle, use the other hand to flip the free side up over your arm. With the free hand, bring the pie plate close
and flip the dough onto the pie plate and center it.
4. Use a small knife to trim excess dough from around the rim, using the excess to patch any holes. Pinch the dough around the edge of the pie plate.