• Preheat oven to 375°F.

Make the pie crust

• Add the flour and oats to a food processor, and process until the entire mixture resembles flour.
• With the processor still running, drizzle in the oil, and continue processing until combined.
• Add the cold water, a little at a time, until the dough comes together in a loose ball.
• Dump the dough into a 9 inch pie plate or tart pan, and press the dough into the bottom, and up the sides, making it as even as possible.
• Set aside and make the filling.

Make the filling

• Wash the food processor if needed, and add the tofu in chunks, along with the turmeric, mustard, and black salt.
• Process on high until very smooth. You can add the milk a splash at a time, if needed, if the tofu is too thick.
• Scoop the mixture into a large bowl and set aside.
• Heat 1 tablespoon olive oil in a large skillet.
• Sauté the onions and mushrooms for about 5-7 minutes, until they are starting to brown.
• Add the asparagus and peas, and continue to cook until they are bright green, and crisp-tender, about 5 more minutes.
• Add the garlic, and sauté one more minute.
• Remove from the heat, and add the vegetables to the bowl with the tofu.
• Mix well.
• Scoop the filling to the pie crust and use a spatula to smooth out the top.
• Bake for 30-40 minutes, until the top is golden brown.
• Let rest for 10 minutes before serving.