Hehe, this one actually worked out, and I loved it!
1 unbaked 9-inch pie crust (Allergy-Free Pie Crust)
1 lb soft tofu, drained
1/2 cup soy milk
1/2 tsp dijon mustard
3/4 tsp salt
1/4 tsp ground nutmeg
1/2 tsp cayenne
1 tbsp dried parsley
6 slices of rice cheddar cheese
4 slices of bacon, sliced into 1/4 inch strips cross-wise
canola oil for frying
2 tbsp olive oil
1 large onion, chopped
1 red bell pepper, cut into wedges and sliced thinly
8 oz mushrooms, washed, and sliced however you like
Preheat the oven to 400 degrees.
In a blender, pureé tofu, soy milk, mustard, salt, nutmeg, cayenne, parsley, and cheddar cheese. Pour into a bowl and set aside.
Fry the bacon in canola oil (not too much, let it fry in its own fat as much as possible), and set aside. Add the olive oil to the bacon fat and sauté onions, pepers, and mushrooms. Add to the tofu mixture.
Pour filling into unbaked pie shell. Bake for 30 to 50 minutes, until set. Serve warm.
