Just like your mind, tofu tastes like and “is” whatever you marinate it in, right?
Well, this tofu pie is not marinated, but the sautéed red bell pepper, Monterey Jack cheese, and fresh thyme to the trick. All these things, baked with tofu and eggs into a flaky pie crust make the perfect savory pie: Red Pepper Jack Thyme Tofu Pie.

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Red Pepper Jack Thyme Tofu Pie

Pie Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
1-2 Tbs. ice cold water

Process all ingredients in the bowl of a food processor (or crumble by hand), until buttery beady and crumbly.

Transfer to parchment paper and form into a dough mound, and then flatten to a disk.
Top with another layer of parchment and roll out into an 11″ pie crust round.
Transfer to a 9″ pie plate, fluting and pinching the edges.

Preheat the oven to 425 degrees.

Red Pepper Jack Thyme Tofu Filling:
2 Tbs. butter (or oil)
1 large red bell pepper, seeded and chopped
sea salt and pepper
1 lb. firm tofu, drained
8 oz. Monterey Jack cheese, shredded
6 medium eggs
1 Tbs. fresh thyme

In a small skillet, heat the butter/oil until piping hot. Add the chopped peppers and sauté until soft. Season with salt and pepper.
Transfer to a bowl with the drained tofu, mashing the tofu with a fork until will crumbled.
Add the cheese and eggs and thyme and whisk together until smooth.

Pour the Red Pepper Jack Thyme Tofu (egg) filling into the prepared pie crust.

Bake for 30-40 minutes, until the edges of the crust begin to brown and the center is mostly set.

Cool for several hours before slicing and serving.