Tomato Basil Pie
Prep time
Cook time
Total time
Serves: 8-10
  • For the Crust:
  • 2 cups unbleached all purpose flour (Here's what I recommend!)
  • ½ tsp salt
  • 1 tsp baking powder
  • 7 Tbsp oil
  • ½ cup cold water
  • For the Filling:
  • 2 medium tomatoes, sliced fairly thin
  • ½ cup basil, chopped
  • 1 small yellow onion, diced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 14 oz. block organic firm tofu
  • ½ cup mayo (recipe here)
  • ½ cup dairy free parmesan (recipe here)
  • ½ tsp onion powder
  1. Wisk together the flour, salt and baking powder.
  2. Next, pour in the oil and cold water over the dry ingredients. Stir with a fork until the dough is evenly moistened.
  3. Once combined into a dough, roll the dough out into a 12 in. circle and place in pie pan. If you want to save time, you can just press the dough into the pie pan, but it may not be as pretty. Set aside.
  4. Preheat the oven to 400 degrees F.
  5. Drain and press tofu in a clean towel. You want to get as much moisture out as you can. Place tofu, mayo, dairy free parmesan and onion powder in food processor and process until combined and creamy.
  6. Place crust in preheated oven for 7 minutes, remove from oven.
  7. To layer the pie, first spread half of the tofu mixture on the bottom. Next, arrange all of the onion and about ⅔ of the tomatoes (leave enough tomato slices to cover the top of the pie- about 7 slices). Sprinkle with salt and pepper. Next, stir the basil in with the second half of tofu mixture and spread mixture on top. Lastly, place the remaining tomato slices on top of the pie. Bake for 25 minutes and then let cool for about 10 minutes before cutting.
Recipe by Cook up Love at