This kind of thing isn’t usually up my alley, but I gave it a try and it was good. The flavor was rather mellow – I prefer things a little more flavorful, so I might up the spices in it in the future. You can taste the filling before baking and see if you want to make it more flavorful or keep it mellow.
The idea of using tortillas as the pie crust is unique and cool! You could certainly steal that idea for other dishes.
- olive oil for greasing and sauteing (or saute in water or broth)
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 small head broccoli, chopped (about 1 cup)
- 2 cups spinach, chopped
- 14 oz tofu (softer the better)
- 1/4 cup unsweetened original almond milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- ground black pepper
- 2 tortillas of your choice
Saute the onion and bell pepper for 5 minutes, add broccoli and saute a couple of minutes more. Add spinach and cover. Saute a bit more, stirring occasionally until spinach is totally wilted.
In a food processor, combine tofu, non-dairy milk, and spices. Puree.
Preheat oven to 350. Grease a pie pan. Using 1 whole tortilla and 2 half tortillas, cover the bottoms and sides of the pie pan.
Combine tofu and veggie mixture in a bowl and stir well. Pour into the prepared pie pan.
Bake for 50 minutes. Allow to cool about 10 minutes before cutting.