FOUND THE RECIPE! Again, I halved all ingredients.
1 uncooked pie shell, thawed
1/2 TBL. non-dairy butter, oil, or water for sauteing
2.5 large yellow or white onions, thinly sliced
2 minced garlic cloves
1/2 tsp. granulated sugar
1/4 tsp. salt
3/4 c. soy milk
7.5 oz. extra-firm tofu (Which is approximately a little more than 1/2 a block)
1/4 tsp. black pepper
1/4 tsp. nutmeg
2.5 TBL. unbleached flour
1 TBL. nutritional yeast flakes (optional)
1) Preheat oven to 350.
2) Bake pie crust for 10 minutes, remove from oven, then set aside.
3) In a large saute pan, cook onions and garlic in non-dairy butter until onions become translucent. Add sugar and salt to taste. Cook for 15-25 minutes or until onions become carmelized.
4) In a blender or large food processor, combine milk, tofu, salt, pepper, nutmeg, flour, and nutritional yeast until mixture is smooth. (Smooooth operator.) In a large bowl, add contents of blender to sauted onions. Mix.
5) Bake for 45 minutes or until crust is golden brown and filling sets. Serve immediately.