Methods/steps

1. In medium bowl, combine both flours, baking powder and salt. 
2. Add dill, oil and ice water. 
3. Working dough as little as possible, mix and roll into a ball. 
4. Wrap in wax paper and chill 20-30 minutes. 
5. Roll dough out & place in oiled 9-inch pie or tart pan; cover & chill 20 minutes. 
6. Preheat oven to 350 F. 
7. Uncover and bake 15 minutes. Set on wire rack to cool, leave oven on. 
8. In food processor, combine tofu, 2 Tbs. oil, both vinegars, miso, salt and 1/3 cup water and process until smooth and creamy; put in medium bowl. 
9. In large skillet, heat remaining oil over med-high heat. 
10. Add onion, bell pepper and garlic and cook, stirring often, until vegetables are soft. 
11. Cook, stirring often, about 3 minutes. 
12. Add to tofu mix, stirring until blended. 
13. Pour filling into prebaked crust. 
14. Arrange asparagus spears over filling. 
15. Bake until top is lightly browned, about 40 minutes. 
16. Serve warm or at room temp.