I've been making various versions of this for years, and I'm finally happy with it. I'm very proud of the idea of adding couscous; it helps to absorb any excess liquid.
Prepare:
1 World's Easiest Pie Crust, unbaked
Heat over medium-high heat:
2 or 3 Tbsp olive oil
Add:
1 tsp whole cumin seeds
1 tsp whole mustard seeds
Wait until they have been popping for 15-20 seconds. (Using a cover is a good idea, unless you want to have seeds all over your kitchen.) Then add:
1 onion
¼ tsp turmeric
¼ tsp nutmeg
and saute for a few minutes. Add:
10 ounces frozen chopped spinach, partially thawed
OR 1 bunch fresh red chard
2 carrots, grated
Keep cooking and stir until the spinach is thawed or the chard is partially cooked. Add:
1 pkg (16 to 19 oz) medium-firm tofu, blended smooth
2 or 3 Tbsp lemon juice
2 Tbsp soy sauce
3 Tbsp uncooked couscous (the kind that normally cooks in 5 minutes)
Mix everything well. Pour into pie crust. Bake at 350°F for 1 hour or until firm.
Variation: Omit the mustard seeds and cumin seeds. Try adding other ingredients such as raisins or miso.
Another Brett original...
Prepare:
1 World's Easiest Pie Crust, unbaked
Saute 2 minutes:
2 Tbsp oil
1 onion
2 cloves garlic
2 Tbsp regular supermarket curry powder
½ tsp whole cumin
Add, cover, and cook on medium heat for 6 minutes:
2 cups diced vegetables (broccoli and carrots are fine)
2 Tbsp water
Add:
1 pkg (19 oz or so) medium-firm tofu, blended smooth
2 tomatoes, diced (weird and optional, but good)
1 Tbsp lemon juice
2 Tbsp soy sauce
Mix everything well. Pour into pie crust. Bake at 350°F for 1 hour or until firm.