Tomato Shallot Pie!

1 pt. cherry tomatoes, halved

2 c. shallots, peeled and sliced

3 cloves garlic, peeled

1 T. olive oil

1 t. red wine vinegar

1 t. black pepper

12 oz. firm tofu, drained and crumbled

1 frozen pie crust

Toss tomatoes, shallots, and garlic with olive oil, vinegar, and black pepper.  Roast on a sheet pan in a 400 degree oven for 20 minutes or until caramelized. Transfer roasted garlic and half of the tomatoes to a food processor and puree with crumbled tofu.  Fill pie crust with roasted shallots and top with tofu puree and remaining roasted tomatoes.  Bake the pie for 30 minutes at 350 degrees or until tofu is set and top is golden.