Mushroom Spinach Tofu Pie – Sharon Palmer, The Plant Powered Dietitian


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


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mushroom Spinach Tofu Pie

  • Author:
    The Plant-Powered Dietitian

  • Total Time:
    1 hour 25 minutes

  • Yield:
    8 servings 1x

  • Diet:


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.

Whole Wheat Crust:

Mushroom Spinach Tofu Filling:


  • 2 tablespoons whole grain breadcrumbs
  • 2 tablespoons chopped fresh parsley


  1. Preheat oven to 375 F.
  2. 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.
  3. Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add onions and garlic and sauté for 6 minutes.
  4. Add sliced mushrooms, and sauté for an additional 3 minutes.
  5. 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.
  6. Place tofu, ½ cup soymilk, nutritional yeast, and soy sauce in a blender container and process until smooth, scraping down sides as needed.
  7. Stir blended tofu into the spinach mixture.
  8. 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.
  9. 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


  • Serving Size: 1 serving
  • Calories: 255
  • Sugar: 2 g
  • Sodium: 274 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 24 g
  • Fiber: 6 g
  • Protein: 14 g

Keywords: quiche, vegan quiche, easy quiche recipe, easy vegan quiche recipe

This post may contain affiliate links. For more information click here.

For more plant-based savory pies, check out some of my favorites:

Asparagus Dill Tofu Quiche
Green Bean Mushroom Pot Pies with Mashed Potatoes
Vegetable Pot Pie with Whole Wheat Biscuit Topping
Veggie Shepherd’s Pie

More Tools for Eating and Living the Goodness

Sign up for Sharon Palmer's FREE Go Vegan Toolkit
Sign up for Sharon Palmer's FREE Plant-Based Pantry Toolkit



Source link