1 vegan pie crust (I used frozen)
1 block of firm tofu
1/4 cup flour
1/2 cup soy milk (add more if not blending well)
2 tps turmeric
1 tps cumin
1 tsp paprika
Salt and pepper, to taste
1 poblano pepper, chopped
1 bell pepper, chopped
1/2 small onion, chopped
1 cup salsa of your choice ( I used the black bean and corn salsa from my work)
Pre-heat the oven to 375 degrees.
Spray a pie pan with cooking spray.
Shape the pie crust into pie pan, set aside.
In a food processor or a blender, add the tofu block and soy milk, blend until smooth. Add the turmeric, cumin, paprika, salt, and pepper. Blend until combined.
Pour the tofu mixture into a large bowl. Add all remaining ingredients Mix well.
Pour the tofu/veggie mixture into pie crust.
Bake for 45 minutes, or until the crust is brown and the filling is firm.
|Topped with tomatillo salsa and paired with a cabbage salad.|
Top your Southwest treat with some salsa and enjoy!