Mushroom Spinach Tofu Pie
Ingredients
Whole Wheat Crust
-
1 ¼
cups
white whole wheat flour
-
1
tablespoon
ground flax seeds
-
¼
teaspoon
salt (optional)
-
¼
cup
extra virgin olive oil
-
¼
cup
plain, unsweetened soymilk
Mushroom Spinach Tofu Filling
-
1
tablespoon
extra virgin olive oil
-
1
medium
onion, diced
-
2
medium cloves
garlic, minced
-
1 ½
cups
sliced mushrooms
-
5
ounces
fresh, baby spinach leaves
-
¼
teaspoon
freshly ground black pepper
-
¼
teaspoon
kosher salt (optional)
-
½
teaspoon
dried mustard
-
½
teaspoon
paprika
-
1
teaspoon
oregano
-
½
teaspoon
turmeric
-
1
package (15-ounce)
extra firm tofu, drained, cubed
-
½
cup
plain, unsweetened soymilk
-
2
tablespoons
nutritional yeast
-
1
tablespoon
reduced sodium soy sauce
Toppings
-
2
tablespoons
whole grain breadcrumbs
-
2
tablespoons
chopped fresh parsley
Instructions
- Preheat the oven to 375°F.
- Mix the flour, flax seeds, and optional salt together, then stir in olive oil and soymilk to form a dough.
- Roll out the dough into a circle and fit it into a 9-inch pie dish, pierce with a fork, and bake for 10 minutes.
- Heat olive oil in a skillet, sauté onions and garlic for 6 minutes.
- Add mushrooms and sauté for an additional 3 minutes.
- Add spinach, black pepper, optional salt, mustard, paprika, oregano, and turmeric; sauté until wilted.
- Blend tofu, soymilk, nutritional yeast, and soy sauce until smooth.
- Stir the blended tofu into the spinach mixture.
- Fill the pie shell with the spinach tofu filling, sprinkle with breadcrumbs, and bake for 40-50 minutes until firm and golden.
- Cool slightly, garnish with parsley, slice into 8 servings, and serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
255
Total fat
13g
Total carbohydrates
24g
Total protein
14g
Sodium
274mg
Cholesterol
0mg
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