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

Tofu is the magic ingredient on this quiche dish, which is sort of a plant-based meal in a single. Full of plant protein, complete grains, and veggies, this Mushroom Spinach Tofu Pie is a diet powerhouse to gas your day. Wealthy in earthy mushrooms and spinach, this pie may be served at breakfast, brunch, lunch or dinner—and it’s scrumptious the subsequent day, too! That includes a complete grain flax crust, creamy tofu spinach filling, and dusting of breadcrumbs on the highest, this scrumptious savory pie may be the star of your meal. Serve it with a bowl of tomato soup or a crisp facet salad to steadiness out the meal. It’s additionally an amazing potluck or vacation menu contribution too. I like to serve this recipe for Mom’s Day or Easter Brunch, in addition to Christmas. The substances can be found 12 months spherical, too. Strive substituting a unique leafy inexperienced for spinach, resembling kale, collard, or mustard greens.

I made this recipe utilizing kale on Instagram right here


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Mushroom Spinach Tofu Pie

  • Creator:
    The Plant-Powered Dietitian

  • Whole Time:
    1 hour 25 minutes

  • Yield:
    8 servings 1x

  • Weight loss plan:


This scrumptious, savory Mushroom Spinach Tofu Pie is full of diet, because of a boatload of leafy greens, earthy mushrooms, and creamy tofu filling baked into a complete wheat flax crust.

Complete Wheat Crust:

Mushroom Spinach Tofu Filling:


  • 2 tablespoons complete grain breadcrumbs
  • 2 tablespoons chopped recent parsley


  1. Preheat oven to 375 F.
  2. Combine flour, flax seeds, and salt (elective) collectively. Stir in ¼ cup additional virgin olive oil and ¼ cup soymilk and blend to kind a dough. Roll out on a evenly floured floor right into a circle. Match right into a 9-inch pie dish. Pierce with a fork and place within the oven. Bake for 10 minutes.
  3. In the meantime, warmth 1 tablespoon olive oil in a big skillet. Add onions and garlic and sauté for six minutes.
  4. Add sliced mushrooms, and sauté for an extra 3 minutes.
  5. Add recent spinach leaves, black pepper, salt (elective), mustard, paprika, oregano, and turmeric and sauté for about 2 minutes, simply till wilted. Take away from warmth.
  6. Place tofu, ½ cup soymilk, dietary yeast, and soy sauce in a blender container and course of till easy, scraping down sides as wanted.
  7. Stir blended tofu into the spinach combination.
  8. Fill pie shell with spinach tofu filling. Sprinkle with bread crumbs and return to oven. Bake for 40-50 minutes, uncovered, till agency and golden.
  9. Take away from oven and funky barely. Garnish with recent chopped parsley. Slice into 8 servings. Serve instantly.

  • Prep Time: 25 minutes
  • Prepare dinner Time: 1 hour
  • Class: Breakfast
  • Delicacies: American


  • Serving Dimension: 1 serving
  • Energy: 255
  • Sugar: 2 g
  • Sodium: 274 mg
  • Fats: 13 g
  • Saturated Fats: 2 g
  • Carbohydrates: 24 g
  • Fiber: 6 g
  • Protein: 14 g

Key phrases: quiche, vegan quiche, straightforward quiche recipe, straightforward vegan quiche recipe

This submit might include affiliate hyperlinks. For extra info click on right here.

For extra plant-based savory pies, try a few of my favorites:

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

Extra Instruments for Consuming and Residing the Goodness

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


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