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To make Pastry:
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Lightly spray 9 & 1/2-inch deep-dish pie plate with olive oil.
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Place flour, oats and salt in food processor, and pulse to mix.
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Add tofu, oil and rice syrup, and blend.
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With motor running, pour ice water through feed tube, and process until mixture comes together in ball.
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Turn onto lightly floured work surface.
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Sprinkle dough lightly with flour, and roll out to 1/8- to 1/4-inch thickness.
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Press into prepared pan and trim edges, leaving a 1-inch overlap.
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Using thumb and forefinger, press decorative edge along side, around top edge.
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Set dough aside in refrigerator.
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To make Filling:
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Preheat oven to 375F.
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Combine tomatoes and water in small bowl, and set aside.
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Combine soymilk and lemon juice in nonreactive bowl, and set aside.
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Heat oil and crushed red peppers in 10-inch skillet over medium-high heat, about 1 minute.
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Add garlic, shallots and scallions, and saute 3 minutes.
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Reserving soaking liquid, add tomatoes, artichokes, capers and chopped basil to pan.
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Reduce heat to medium-low, and cook mixture 5 minutes, stirring occasionally.
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Place tofu in food processor, and blend until smooth.
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Place miso in small bowl, add sherry and blend with fork until smooth.
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Add miso mixture, soymilk mixture and reserved soaking liquid to tofu, and process.
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Add potato flakes, yeast and ground turmeric, and process.
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Fold tofu mixture into artichokes, and mix thoroughly.
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Spoon mixture into pie shell, and sprinkle with dried basil.
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Place on middle rack in oven.
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Bake 35 minutes, or until lightly browned.
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Remove from oven, and let stand 15 minutes.
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Serve lukewarm.
