Tofu Spinach Pie
Vegetarian spinach pie, filled with spinach, cheese and tofu. Baked inside a frozen pie crust to make it even faster and easier for a busy weeknight dinner.
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Servings10 - 12
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Prep Time15 Min
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Cook Time45 Min
Cooking Directions
Preheat oven to 400°F.
- Clean fresh spinach (if using frozen defrost and drain excess liquid) and steam until soft.
- In olive oil sauté onions, garlic, tofu and spices adding salt to taste.
- Break up tofu with cooking utensil into small pieces as you sauté.
- Once onions begin to soften add steamed spinach and continue to cook until most of water has evaporated.
- Beat eggs, almond milk and shredded cheese in separate mixing bowl.
- Place ingredients from the pan into bowl and mix thoroughly with egg mixture.
- Fold all ingredients into unbaked pie crust.
- Bake for 30 minutes
**Optional: Sprinkle bread crumbs & tomato slices, and top with grated cheese and bake for additional 10 minutes.
This recipe was created by Linda Pelano.
Ingredients
- ¾ pkg. House Foods Tofu Firm, drained and pressed
- 1 Tbsp. olive oil
- 12 oz. spinach, drained
- 2 cups shredded cheddar cheese
- ¼ cup almond milk
- 2 eggs
- 1 medium onion, chopped
- 1 tsp. salt
- 4 garlic cloves, minced
- 1 tsp. basil (or thai basil), diced
- ½ tsp. celery salt
- bread crumbs (optional)
- thin tomato slices 4-5 (optional)
- grated Romano cheese
- 12" frozen pie crust
Nutrition
| 1 slice | |
| Amount per serving | |
| Calories | 150 |
| % Daily Value* | |
| Fat 10g | |
| Saturated Fat 2.5g | |
| Cholesterol 40mg | |
| Sodium 510mg | |
| Carbohydrates 10g | |
| Fiber 2g | |
| Sugar 2g | |
| Protein 7g | |
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