Mushroom Spinach Tofu Pie – Sharon Palmer, The Plant Powered Dietitian
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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
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Diet: Vegan
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.
Whole Wheat Crust:
Mushroom Spinach Tofu Filling:
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
Nutrition
- 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
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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
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