Preheated 360 F oven, about 30 minutes, until evenly cooked.
Can be baked with or without a pie crust.
In a medium size mixing bowl, combine and process using a masher or hand blender, until smooth:
1 14- to 16-ounce package of medium soft tofu, well drained
1 3/4 T low-sodium tamari
1 1/2 T fresh lemon juice
1/2 tsp. ground turmeric
1/2 tsp. dried basil
Transfer to a large bowl and set aside.
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In a skillet, on low-medium, heat:
1 T. olive oil
Add:
1 cup peeled potato,
chopped into small cubes, about 1/4".
scant 1/4 tsp. black pepper
Stir potatoes occasionally (to avoid sticking), and cook for about 5 minutes, until potatoes begin to soften.
Add, and cook (covered, and stirring occasionally) until soft, about 3 minutes:
1/2 cup leek, white and light green parts only, thinly sliced
(or diced yellow onion)
optional: 1/4 cup green pepper, diced
Add, and cook (covered, and stirring occasionally), 3 to 5 minutes, until veggies tender:
1 small garlic clove, minced
3/4 cup very small broccoli florets
(or any mixture of diced vegetables, fresh or pre-cooked)
Remove pan from heat, and let cool until steam mostly gone.
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Add the potato/leek mixture to the tofu mixture, and combine well.
Mix in:
1 1/2 T nutritional yeast flakes
3 T all-purpose white flour
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Pour the mixture into a lightly greased 8-inch square glass baking pan, or pie dish. Smooth out evenly.
Bake, covered, until the centre is evenly set, and the edge is slightly browned. Remove cover a few minutes before finished to brown all of the top.
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