Cabbage Pie

Preheat oven to 350°.

Heat 1 1/2 teaspoons oil in skillet over medium heat.

Saute onion until translucent, almost tender, approximately 3 minutes.

Add caraway and dill.

Cook briefly. Remove from heat.

Transfer to bowl.

In food processor, blend tofu, salt, lemon juice, 1 tablespoon oil and tahini until smooth. Fold into sauteed vegetables.

Pour into pie crust and bake 20 to 30 minutes.