Crust
1/2 cup bulgur wheat
1 cup water
pinch of salt
Filling
1 TB sesame oil
1 onion, diced
1/2 lb broccoli, chopped
1/4 lb mushrooms, chopped
11/2 lb tofu
1 TB umeboshi paste (pickled plum paste) or white miso
2 TB sesame tahini
1 TB tamari
Crust: Bring water to a boil; add bulgur and salt. Return to a boil, lower heat, and cook 15 minutes. Lightly oil pie tin and press hot bulgur evenly in pie tin. Bake at 350°F for 12 minutes or until somewhat dry and "crust-like."
Filling: Heat oil and sauté onions, broccoli and mushrooms. Cover, turn off heat, and let skillet remain on burner while you prepare tofu. Blend tofu, tahini, umeboshi and tamari until smooth. Mix with cooked vegetables. Pour onto bulgur crust. Serve at 350°F for 30 minutes. Remove form oven and let sit for 10 minutes before cutting. Serve hot or cold.
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