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Return to browsing category: Vegetarian/Vegan

Tofu Spinach Pie by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Think Pot Pie, but a vegetarian variety. Brings to mind spanikopita For a more familiar, meat-like, consistency of your tofu, try freezing and thawing before making this dish.

Ingredients:

2 c.

Whole Wheat Flour

1 c.

crisco

1 tsp.

sea salt

1 tsp.

salt-free blend

1/2 c.

ice water

1 (8 oz.) carton

extra firm tofu

3 T.

olive oil

yellow onion, chopped

2 cloves

garlic

2 tsp.

dill weed

2 T.

soy sauce

1/2 T.

Worchestershire sauce, optional

1/4 c.

ground black pepper

1 pkg.

frozen spinach, thawed and drained

1 bunch

fresh parsley, chopped

1 c.

grated Mozzerella

Directions:

Blend flour, crisco, salt, and seasoning blend until crumbly. Add ice water, 1 T. at a time, until mixture sticks together but is not wet. Form a larg ball. Cut in half. On a floured surface, roll out half of the dough and place in a pie tin. Set aside, and prepare the filling.

Thaw, drain and crumble tofu. Heat olive oil in a saute pan. Saute onion and garlic. Add tofu and saute until dry. Add dill, soy sauce (or liquid aminos), Worchestershire sauce, and pepper to taste. Then add drained spinach and fresh chopped parsley. Heat through and transfer to crust-lined pie plate. Top with shredded cheese and cover with second crust. Bush with egg wash and poke vent holes.

Bake at 350 degrees F for 30-45 minutes.

Serve with brown rice.

Categories:

Fall/Winter
Low Calorie
Low Fat
Low Sodium
Main Dishes
Peanut/Nut Free
Smart Budget Foods
Vegetables
Vegetarian/Vegan