Italian Easter Tofu Pie

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Italian Easter Tofu Pie

 

2 cups unbleached all-purpose flour

1 cup non-hydrogenated vegan margarine

1/2 teaspoon sugar

1 1/2 teaspoon salt

1/4 cup water

8 ounces vegan sausage, crumbled (homemade or purchased)

1 pound extra-firm tofu, drained and crumbled

1/4 cup vegan parmesan, or nutritional yeast

1/4 cup minced parsley

1/2 teaspoon freshly ground black pepper

1 teaspoon ground fennel seed

1/2 teaspoon cayenne

1/2 teaspoon hot red pepper flakes

1/2 teaspoon paprika

 

 

 

 

 

Preheat the oven to 350°F. In a food processor, combine the flour, margarine,

sugar, and 1/2 teaspoon of the salt. With the machine running, add enough water

until a dough ball forms. Separate the dough into two equal balls, and

refrigerate until needed.

 

In a large bowl combine the vegan sausage, tofu, soy parmesan, parsley,

remaining 1 teaspoon of salt, pepper, ground fennel seed, cayenne, red pepper

flakes, and paprika. Taste and adjust seasoning.

 

Roll out the dough into 2 11-inch rounds. Place the bottom crust in a 10-inch

pie plate, and spread the filling mixture over it. Cover with the top crust,

pinching the edges, and prick with the tines of a fork. Bake for 1 hour or until

the crust is golden brown.

 

Serves 6

 

Author: Robin Robertson - " Vegan Fire and Spice "

Formatted by Chupa Babi: 03.26.08

 

" Called by many names in different regions of Italy, my family just called it

Easter Pie because my mother only made it at Easter time. This is an adaptation

of the recipe in Vegan Fire & Spice — the original version makes enough

filling for a larger pie, and I decided to make a smaller one this year. Note:

to save time, you can use ready-made pie shells, if you like. "

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