Mushroom Spinach Tofu Pie

Jun 2, 2022

211

Tofu is the magic ingredient in this quiche dish, which is like a plant-based meal in one. Packed with plant protein, whole grains, and veggies, this Mushroom Spinach Tofu Pie is a nutrition powerhouse to fuel your day. Rich in earthy mushrooms and spinach, this pie can be served at breakfast, brunch, lunch or dinner—and it’s delicious the next day, too! Featuring a whole grain flax crust, creamy tofu spinach filling, and dusting of breadcrumbs on the top, this delicious savory pie can be the star of your meal. Serve it with a bowl of tomato soup or a crisp side salad to balance out the meal. It’s also a great potluck or holiday menu contribution too. I love to serve this recipe for Mother’s Day or Easter Brunch, as well as Christmas. The ingredients are available year round, too. Try substituting a different leafy green for spinach, such as kale, collard, or mustard greens.

I made this recipe using kale on Instagram here.

Mushroom Spinach Tofu Pie

(16 votes, average: 4.25 out of 5)
Loading…

4.3 from 16 reviews

Author: The Plant-Powered Dietitian
Total Time: 1 hour 25 minutes
Yield: 8 servings
Diet: Vegan

Print Recipe Pin Recipe

Description

This delicious, savory Mushroom Spinach Tofu Pie is packed with nutrition, thanks to a boatload of leafy greens, earthy mushrooms, and creamy tofu filling baked into a whole wheat flax crust.

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 (4 cups tightly packed) 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 (15-ounce) package 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 oven to 375 F.
Mix flour, flax seeds, and salt (optional) together. Stir in ¼ cup extra virgin olive oil and ¼ cup soymilk and mix to form a dough. Roll out on a lightly floured surface into a circle. Fit into a 9-inch pie dish. Pierce with a fork and place in the oven. Bake for 10 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add onions and garlic and sauté for 6 minutes.
Add sliced mushrooms, and sauté for an additional 3 minutes.
Add fresh spinach leaves, black pepper, salt (optional), mustard, paprika, oregano, and turmeric and sauté for about 2 minutes, just until wilted. Remove from heat.
Place tofu, ½ cup soymilk, nutritional yeast, and soy sauce in a blender container and process until smooth, scraping down sides as needed.
Stir blended tofu into the spinach mixture.
Fill pie shell with spinach tofu filling. Sprinkle with bread crumbs and return to oven. Bake for 40-50 minutes, uncovered, until firm and golden.
Remove from oven and cool slightly. Garnish with fresh chopped parsley. Slice into 8 servings. Serve immediately.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Breakfast
Cuisine: American