Tomato Pie with Tofu
Updated: Sep 13
Celebrate this season’s tomatoes and garden herbs with this updated version of the Southern classic tomato pie. Silken tofu replaces most of the mayonnaise with plant protein. For variations, use yuzu flavored tofu or edamame flavored tofu in this recipe, add herbs such as lemon thyme or chives, and experiment with smoked or herbed cheeses.
1 prepared pie crust, 9”
4-5 medium tomatoes
½ cup firm silken tofu
2 Tbsp. light mayonnaise
6-7 fresh basil leaves
1 Tbsp. dried parsley
1¾ cups sharp cheddar cheese, shredded, and divided
1 Tbsp. balsamic vinegar
1 egg (or equivalent liquid egg product)
To taste, salt and ground black pepper
Preheat oven to 350°F.
1. Prebake 9” pie crust for approximately 10-12 minutes or according to package directions.
2. Slice tomatoes ½” thick, and then drain them on paper towels for about 10 minutes. If desired, sprinkle them with a bit of salt. Before adding tomato slices to recipe, pat them dry with a paper towel to remove the extra moisture. Set aside a few slices for the top of the pie.
3. In a food processor, combine the tofu, light mayonnaise, egg or liquid egg product, balsamic vinegar, and fresh basil leaves until mixture is smooth.
4. Transfer mixture to a bowl and add parsley and other fresh herbs as desired. Reserve ¼ cup of the shredded cheddar cheese and add the rest to the other ingredients.
5. Layer the tomato slices in the baked pie crust. Spread the cheese/tofu mixture over tomato slices. Sprinkle with remaining ¼ cup cheese and top with reserved tomato slices.
6. Bake at 350°F for 30 minutes or until cheese on top of the tomato pie is lightly browned.
7. Cool the baked tomato pie for at least 15 minutes before slicing so that it has time to firm up. Serve warm. Store any leftovers in the refrigerator.