Even though fall has virtually passed and Hatch green chile season is long gone, we’re all still hankering for that smoky, deeply flavorful, chile spice! This super duper simple vegan green chile tofu pie (like a quiche without the eggs) is so quick, you’ll think you’ve blinked and have flashed back to late summer with the freshness of the season.

Enjoy the flavor, texture, and healthy goodness of this Vegan Green Chile Tofu Pie.

There’s a “thing” with Green Chili and Christmas, right?

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Vegan Green Chile Tofu Pie

Crust:
2 cups all purpose flour
8 Tbs. ice cold vegan butter, chopped
1 egg-replacer
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water

Pulse the ingredients together in the bowl of a large food processor until crumbly and beady.
Transfer to a sheet of parchment paper and form into a dough mound.
Top with another layer of parchment and roll out into an 11″ disc.

Transfer to a deep dish pie plate and flute the edges.

Set aside and preheat the oven to 425 degrees.

Filling:
1 lb firm tofu
14 oz. vegan green chile
1 tsp. sea salt
8 oz. vegan cheese, shredded and divided in half

In the same food processor, whir the tofu, green chile, and sea salt together until smooth and creamy.

Line the crust with half of the shredded cheese, fill with the tofu green chile, and top with the last of the cheese.

Bake for 25-30 minutes, until the crust is golden brown and the cheese is nice and bubbly!