1 14oz. package of Extra firm Tofu, squeezed to remove water
to taste Salt Pepper
Sift the flours and salt into a mixing bowl. Add the cold butter and rub into the flour until it resembles coarse crumbs.
Add the water 1 tablespoon at a time until the pastry starts to hold together. Gather the dough into a ball, wrap it with plastic wrap and refrigerate for at least 1 hour or for up to 3 days.
Heat 2tbsp oil in a large pan, add the onions and saute on medium flame, stirring occasionally, until the onions are golden and caramelized.
Stir in the garlic, dried thyme and cook for 1~2 minutes.
Add the spinach, nutmeg, salt and pepper. Cook till the leaves are wilted. Turn off the heat and let the filling cool.
In a blender or food processor, process the cashews until they form fine crumbs. Squeeze the water out of the tofu and add to the blender and process till very smooth. Add a tablespoon of water, if the mixture seems too thick.
Add about ½cup of caramelized onions to the tofu mixture and pulse a few times to combine.
Transfer the cashew mixture to a mixing bowl and add the cooled caramelized onions mixture. Taste the filling and adjust the seasoning accordingly.
Preheat the oven to 350°F.
Remove the pie dough from the oven and roll it out and transfer it into a 9" pie plate. Poke holes with fork to prevent it from puffing up. Bake for 10 minutes and remove it from the oven. Let cool.
Once the crust is cool enough, add the tofu mixture and bake for 40~45 minutes or until the filling is set and the edges are lightly browned.
Remove the pie from the oven and set aside for at least 15~20 minutes before slicing. Enjoy warm.
View the recipe instructions at Cook's Hideout
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