Rustic Savory Tofu-Veggie Pie



  1. Mince carrot, onion and garlic in a food processor. Add tofu and labneh along with oil, salt and seasonings. Process until mixture is smooth and creamy. Set aside (note: you can substitute labneh with more tofu and a splash of coconut milk).
  2. Slice mushrooms, shallot, pepper and onion. Sauté the sliced veggies in olive oil, salt and seasonings until lightly browned. Transfer veggies to a mixing bowl. Add peas, parsley and tofu mixture. Use a rubber spatula to fold everything together.
  3. Add filling to pie shell. Fold overhanging pastry over filling leaving center of pie exposed. Add a handful of cherry tomatoes tossed lightly in olive oil and thyme leaves to the center of pie. Brush top of pastry with the non-dairy milk-turmeric wash.
  4. Bake at 425˚F for about 40-45 minutes until crust is golden brown.

Recipe by Fare Isle at