Tofu and Vegetable Pie

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This pie is a great alternative to those people who do not like dairy or can't tolerate it. Or just a good idea to make people who don't like tofu to enjoy it. I know I've been posting many tofu dishes lately, but it does not mean that I'm encouraging the high consumption of tofu. Tofu should be eaten occasionally and in small quantity since it is made of soy and it is not a fermented soy product, making it somewhat difficult to digest. Soy when not fermented retains an inhibitor of the enzyme trypsin, which helps in the digestion of proteins. If the protein is not well digested, it interferes with the use of amino acids by the body leading to many metabolic problems. Moreover, too much soy can inhibit the function of the thyroid gland leading to a lower secretion of thyroid hormones which are responsible for the body's metabolism.

Later on I'll dedicate a post just to the subject of soy. I just went a little further on this subject because I don't want people going crazy for soy (specially the vegetarians). I just wanted to have you guys enjoying this tofu pie with consciousness. It is still a delicious and healthy pie!

Ingredients:

Crust:

2 cups whole spelt flour

1/3 cup of olive oil

1/3 cup of water

¼ tsp sea salt

Filling:

4 cloves of garlic, minced

2 cups of leeks, chopped

2 cups of carrots, cut in quarters

1 cup broccoli florets

2 Tbs sunflower oil

2 blocks of light/ firm tofu

1 Tbs apple cider vinegar

3 tsp Thyme, rosemary, oregano

1 Tbs olive oil

1 clove mashed garlic

1 tsp sea salt

Procedure: 

Crust:

1. Preheat oven to 350 F
2. To prepare the crust: Place the oil, water and salt in a large mixing bowl and blend well.  The mixture will be crumbly. 
3. Press the crust into a medium Pyrex or a 9 inch pie plate.
4. Bake in the preheated oven for 10 to 15 minutes.

Filling:

1.  In a large skillet, heat the sunflower oil over medium heat.  Saute the garlic for a minute, and add the leeks and saute for 3 minutes over low heat.  Add the carrot and broccoli , stir and cover the lid letting it steam for 3-5 minutes, or until tender. Remove from heat.
2. Place the tofu, vinegar, herbs, olive oil, garlic and salt in a blender or food processor and blend until very smooth and creamy.  Add salt, cayenne pepper for taste.  
3. In a large bowl mix the sauteed vegetables with the blended tofu and mix well. 
4. Place the tofu mixture on the plate with the crust and bake it again for 45 minutes or until the top is golden brown.