- ¾ cup white flour
- ¾ cup cup whole-wheat pastry flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 tsp dill
- 3 tbsp safflower oil
- 3-4 tbsp water, cool
- 1 20-oz block firm tofu, drained, squeezed dry with paper towels
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp rice vinegar or lemon juice, fresh
- 2 tsp miso, mellow white
- ½ tsp salt
- ¼ tsp pepper
- 1 medium onion, finely chopped
- ½ cup red bell pepper, chopped
- 2 cloves garlic, minced
- ½ lb asparagus, fresh, trimmed to 4 inch pieces (cut remaining stalks into 2 inch pieces for sauteing)
- 1 tbsp parsley, chopped
- 1 tsp Italian seasoning
- Combine dry ingredients in a medium bowl.
- Mix together the wet ingredients and pour into the center of the dry ingredients.
- Fold in until just combined.
- Pat into a flat disk and roll into a thin round shape; place in pie plate and crimp edges.
- In a food processor, combine the tofu, 1 tbsp oil, vinegar, miso, salt, and pepper. Process until smooth and creamy. Transfer to a medium bowl.
- Sauté the vegetables (except the asparagus spears and parsley and reserve 8 slices of Shiitake mushroom for decoration) and garlic in a sauté pan with remaining 1 tbsp olive oil.
- When the vegetables begin to soften, add in the fresh parsley and Italian seasoning. Cook 1 minute more to release flavors.
- Add the cooked vegetables to the tofu mixture and mix well.
- Smooth into the pie crust and decorate the top with asparagus spears (in a wheel design with Shiitake mushroom slices in between). Brush a little olive oil over the spears to keep them from drying out.
Nutrition note: This is a great way to be creative with tofu! Instead of eggs, tofu is a vegan filling for quiche, and the presentation is eye-catching for a potluck or special occasion.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.