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Savory Kabocha Tofu Pie

Vegetarian Vegan Low-Calorie

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If you don't have a kabocha squash, then butternut or buttercup squash are equally delicious substitutes. The presence of tofu helps to make the filling hearty without being too heavy, and it's especially wholesome when it is baked in a whole wheat olive oil crust.

If you like the kabocha squash, click here for a chicken dish featuring it as the main ingredient.

Prep Time 2 hours

Serves: 8

Difficulty Level: Low

Savory Kabocha Tofu Pie

Ingredients for pie crust:

Whole wheat flour - 1 cup

All-Purpose flour - 1/2 cup

Olive oil - 1/4 cup (frozen for 1 hour)

Salt - a pinch

Ice water - 1/4 cup

Ingredients for pie filling:

Kabocha squash - 2 Ibs. (peeled, seeded, and cubed)

Olive oil - 1 tbsp.

Onions - 1 (diced)

Garlic - 2 cloves (minced)

Firm tofu - 12 oz. (mashed)

Rosemary - 1 tbsp. (fresh chopped leaves)

Salt and Pepper - as needed

Cornstarch - 2 tbsp. (dissolved in 1 tbsp. water)

Agave nectar - 2 tbsp. (dissolved in 1 tbsp. water)

Method of preparing the pie filling:

To make the pie crust, mix the flours in a small bowl and freeze for an hour. Freeze the oil as well.
Preheat your oven to 350°F.
Steam the kabocha until soft and mash with a fork.
Heat 1 tbsp olive oil in a large saucepan. Sauté the onions and garlic until the onion becomes translucent. Add the tofu, rosemary, salt, and pepper and cook until it is heated through. Stir in the dissolved cornstarch-this will help to thicken the filling.
Take the frozen flours and olive oil out of the freezer. Mix the oil into the flour until crumbly. Stir the salt into the ice water and add to the flour mixture. Mix until the dough forms.
Roll the dough out on a floured surface so that it is 1/16" thick. Transfer to a 9" pie dish, trim and crimp the edges.
Pour the filling into the pie shell and bake for 30 minutes.
After 15 minutes, brush the agave nectar and water mixture over the top of the pie to glaze.

Source: Kitchn

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