Savory Kabocha Tofu Pie (Makes One 9" Pie)
• 1 cup whole wheat pastry flour
• 1/2 cup unbleached flour
• 1/8 cup olive oil
• Small pinch of salt (about 1/8 teaspoon)
• 1/4 cup ice water
• 2 pounds kabocha, peeled, seeded, and cubed (about 4 cups)
• 1 tablespoon olive oil
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 12 ounces firm tofu, mashed (about 1 1/2 cups)
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1 1/2 teaspoons salt and freshly ground pepper, to taste
• 2 tablespoons arrowroot powder dissolved in 1 tablespoon water
• 2 tablespoons agave nectar mixed with 1 tablespoon water (optional)
For the Crust
1. Mix the flours in a small bowl and freeze. Freeze the olive oil in a separate container. Both should be left in the freezer for one hour.
2. Mix the oil into the flour until a crumbly meal is formed. Stir the salt into the ice water and add to the flour mixture. Mix until the dough is bound.
3. Roll the dough out on a floured surface so that it is 1/16" thick. Transfer to a 9" pie dish, trim and crimp the edges and then set aside for the time being.
For the Filling
1. Preheat your oven to 350F.
2. Steam the kabocha until soft and mash with a fork.
3. Heat the olive oil in a large saucepan. Sauté the onions and garlic until the onion becomes translucent. Add the tofu, rosemary, salt, and pepper and cook until it is heated through. Stir in the dissolved arrowroot -this will help to thicken the filling.
4. Pour the filling into the pie shell and bake for 30 minutes.
After 15 minutes, brush the agave nectar and water mixture over the top of the pie to glaze.
Photo: Emily Han