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Maria's Tofu and Pasta Pie

My godmother came up with this inspired vegan main course when we visited her at her home in Florida. Rather than fret about what to make for us, she simply adapted an old family recipe into this delicious dish!

2 1/2 cups whole wheat pastry flour
1 pinch sea salt
1/2 cup extra virgin olive oil
2 tablespoons water
6 tablespoons extra virgin olive oil
1 yellow onion, diced
2 cups pasta
3 red bell pepper, roasted
1 teaspoon dried basil
1 pound tofu, extra firm
6 leaves kale, steam and dice
8 ounces non-dairy vegan mozzarella
1/2 pound plum tomatoes, diced

Preheat to oven to 400 degrees. Oil 9-inch spring form pan. Cook pasta al dente. Place the flour and salt in a bowl, cut in the oil, slowly add water to form loose dough, gather and knead, cover with damp towel and set aside Place 2 tablespoon of oil in skillet, add onions, season and saute until light brown, add peppers, season, add basil, season. Saute 2 minutes.

In separate bowl, crumble tofu, add greens and season. Divide dough 2/3 and 1/3, roll out between parchment paper. Make the bottom 2/3 portion large enough to go up sides and overhang form. Place the bottom 2/3 piece into form pan, layer with the pasta, tofu mix, onion mix, mozzarella and tomatoes, repeat. Place top round onto filling, fold the overhang and crimp to seal. Brush with oil and bake 50-60 minutes.

Cool for 10 minutes before cutting into wedges. 


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