This recipe is from Vegan Brunch, by Isa Chandra Moskowitz. I have departed from her recipe in some details. Vidalia onions were not available, so I asked the grocer for any sweet onions. Four onions were still short of 3 pounds, but this was ok because my package of tofu weighed only 12 ounces, not a pound—and even so, I had a generous filling for the pie. It would have been hard to heap more filling into the shell. Speaking of the shell: instead of using Ms. Moskowitz’s recipe for the crust, I used my old standard, a recipe published decades ago by Mazola—which works just as well with canola oil.
I do wish to thank Isa Chandra for the basic recipe. This is a rich-tasting comfort food. She suggests “Serve with a salad for a simple and classy meal.”
