I made this pie the other day that turned out really well, so thought I'd share it!
4,5 dl wheat flour
2 dl liquid margarine
1 tbsp cold water
A pinch of salt
500 g firm tofu, grated
2 onions, chopped
1-2 garlic cloves, finely chopped
400 g fresh mushrooms, halved and sliced
0,5 dl sundried marinated tomatoes, chopped
2,5 dl soya cream
0,25 dl soya milk + 1 tbsp wheat flour, mixed
0,5 tbsp broth powder
1 tbsp soya parmezano
Salt, pepper, herbal spices, lemonjuice
Mix the dough directly in the springform, add more flour if needed, make a high edge crust.
If there’s time, let it sit in the fridge for 30 min. Bake it for 10 min at 225 C.
Fry the vegetables in some fat (be generous) with the spices until the liquid has boiled away. Mix with the
tofu, cream, thickening, broth powder and parmezano. Flavour with a little lemon juice. Pour it into the pie crust.
Bake for about 45 min in the middle of the oven until the filling has set. Let it cool down a bit before removing the
sides of the form.