Kripalu Recipe: Tofu Almond Pie
Soy has been cultivated for centuries. In ancient China, the soybean was considered one of five sacred crops. It has some of the highest protein levels found in the plant world, along with nutrients such as fiber, B vitamins, and omega-3 fatty acids. Is there such a thing as “bad” soy? As with any whole food, the further soy gets from its natural form, the fewer benefits it offers. Try to avoid highly processed soy foods that contain things like soy isolate (refined soy protein), hydrogenated soybean oil, etc.—and watch out for soy junk foods like snack chips and ice cream, which can be loaded with sugar, salt, and other unhealthful additions. Instead, choose high-quality, organic, and non-GMO soy.
This Tofu Almond Pie is a vegan alternative to traditional meat dishes. Enjoy!
Tofu Almond Pie
Makes one 9x13-inch pie.
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
4 stalks celery, chopped
2 carrots, small diced
2 teaspoons dried thyme
2 teaspoons dried sage
1 teaspoon salt
Pinch of black pepper
2 tablespoons white wine
1 ½ pounds firm tofu, cut into small cubes
¼ cup wheat-free tamari
¼ cup chopped parsley
1 cup chopped, toasted almonds
21 sheets filo dough (about half a package), thawed overnight in the refrigerator
1/2 cup Earth Balance™ (vegan spread) or butter, melted
Heat the oil in a sauté pan over medium heat. Add the onion, celery, and carrots and sauté until onion starts to brown. Add the thyme and sage and sauté for a few more minutes. Add the salt, pepper, and wine and stir to loosen any browned bits from bottom of pan. Add the tofu and tamari and sauté gently for 5 minutes. Remove from heat and stir in the parsley and almonds. Set aside.
Unwrap filo dough and cover it with a dry cloth to prevent it from drying out. Use a pastry brush to coat the bottom of a 9x13-inch baking dish with a little of the melted Earth Balance or butter. Layer in 7 sheets of filo, brushing a little melted Earth Balance or butter between each layer.
Spread half of the tofu-vegetable mixture over the filo. Layer in another 7 layers of filo, brushing a little melted Earth Balance or butter between each layer. Add the remaining tofu-vegetable mixture. Top with a final 7 layers of filo dough, brushing a little melted Earth Balance or butter between each layer and on top.
Bake in a 375-degree oven until the filo is golden brown and crispy, 35 to 45 minutes.