Vegetarianized Recipe: Jersey Tomato Pie


No matter your opinion of New Jersey, it is, after all the Garden State. That’s where I grew up—farms just miles away with summer bounty of fresh Jersey corn, peaches and tomatoes. My first job at 16 was actually at a farm store selling fresh fruit and veg with a bakery that made this amazing savory pie. I replaced the usual call for ½ to 3/4 cup mayo with a mix of silken tofu, lemon juice and a tablespoon of mayo. This is New Jersey.

Go to for more pictures of this recipe, nutrition and price information, plus 200+ other tasty recipes to try. Check back each week for a new delish dish. You can also follow on FacebookPinterest and Instagram!

Servings: 6
Time: About 25 minutes active; 90 minutes total

1 cup flour
1/4 teaspoon salt
3 tablespoons cold butter, cut into pieces
3-4 tablespoons ice water

1/2 cup silken tofu
1 tablespoon mayonaise
1/2 lemon, juiced
1/2 teaspoon salt and pepper, each
4 tomatoes, cut into 1/4″ slices
1 medium onion, cut into 1/4″ slices
1/2 cup basil, chopped
4 ounces sharp cheddar, grated (for a traditional pie, it must be yellow)

1. Pulse flour and salt once in the bowl of a food processor. Add the butter pieces and pulse 5-6 times more. Then with the motor running, slowly pour in water through the spout just until the dough pulls away from the sides.

2. Turn out onto a lightly floured surface and knead to bring together. Wrap in plastic and refrigerate for at least 30 minutes.

3. Preheat oven to 375 degrees.

4. Meanwhile, whisk together tofu, mayo, lemon juice, salt and pepper, and set aside.

5. Lay tomato slices on paper towel to drain.

6. Turn out dough onto a lightly floured surface. Roll out until you have a crust that is about 2-3″ larger than your 8-9″ pie pan. Fold the dough in half and in half again, and transfer to the cooking sprayed pie pan and unfold. Push up the sides and repair any holes. Prick several times with a fork. Bake in the oven 8-10 minutes and remove.

7. Layer the onions in the bottom of the pan, then tomatoes, then basil. Top with tofu-mayo mixture and lastly the cheese. Bake 30-35 minutes until bubbly and golden. Remove from oven and set cool slightly before serving.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.