Tofu Kale Supper Pie

This recipe was from the cookbook Feeding the Whole Family by Cynthia Lair. I think the word pie makes it seem a bit intimidating but really it only took the two of us a half an hour to throw together. It was really tasty.

Prep time: 55 min (I guess quicker because there was two of us)

Makes 8 slices

Crust:
1 c. whole wheat pastry flour
1/2 tsp sea salt
4 T cold, unsalted butter
2 T coconut oil
2 T ice-cold water

(Or just buy a premade crust and save yourself 20 minutes prep time. We made ours.)

Filling:
2 tsp plus 1 T olive oil
1 onion, chopped
pinch of sea salt
2 carrots, thinly slice into half-moons
1 bunch kale, stems removed and cut into bite sized pieces
1/4 c. water
1 lb. firm tofu
1 T umeboshi vinegar (we substituted red wine vinegar and an extra pinch of salt)
1 T. mustard (we used dijon because that's what we had)
2 tsp tamari
1 1/2 tsp fresh dill or 1/2 tsp dried dill

To make the crust: preheat oven to 350 degrees. Put flour and salt in a large mixing bowl. Cut butter and oil into flour with a pastry cutter or two knives until crumbly. Slowly dribble water into flour, blending with a fork. Alternately, butter and oil and be incorporated into the flour in a food processor, then water added slowly while pulsing to make a dough. Gather dough into a ball: it should be moist and pliable. Roll out into a crust on a floured surface or a piece of wax paper. Transfer to an 8 or 9 inch pie pan. Trim edges. Prebake for 10 minutes in the oven.

To make the filling: heat 2 teaspoons of the oil in a large skillet. Add onion, salt, and carrots; sautee until onion is soft. Add kale, stirring several times until kale begins to wilt. Add water to skillet and cover. Blend the remaining 1 tablespoon of oil, tofu, vinegar, mustard, tamari, and dill in a blender or food processor until smooth. You may need to add a little water. ( we also added some salt, pepper, chili powder and garlic powder because this mixture tasted a bit bland).

To assemble: put the vegetables in the bottom of the pre-baked crust. Pour the tofu mixture over the top, covering the vegetables. Bake 30 minutes, or until the top of the pie begins to turn golden at the edges. Cut and serve!