4. Place the tofu, milk, arrowroot, tamari, onion powder and turmeric in a blender and blend until smooth.
5. Spoon the rice into a pie plate and press down to form a crust. The rice should be just warm or room temperature but not cold, which will make it more pliable and easy to work with. I used some plastic wrap and a pastry roller to get the crust nice and flat and even. Use your fingers to work it up the sides.
6. Toss the mushrooms with half of the tofu mixture and spoon into the pie or tart dish. Level out.
7. Top with the onions and pour the remaining tofu mixture over the top, again smoothing out the surface.
8. Add a twist or two of ground black pepper to the top.
9. Bake for about 45 minutes at 350 degrees F. Cover loosely with some foil towards the end so the crust doesn’t get too dry.
10. Let cool for a while before serving (it will slice better).