Adapted from this recipe
Ingredients
1 block firm tofu
1/2 cup plain soymilk
dried basil, thyme, crushed red pepper, umami paste, pinch nutmeg
Filling
1 lb fresh spinach, coarsely chopped
12 oz bag frozen chopped broccoli
1 small onion, chopped
3-4 cloves garlic, finely chopped
1 tbsp vegetable oil
pie crust: adapted from this recipe mix in a small bowl, and roll with a peppermint schnapps bottle
1 1/2 cups flour
3/4 teaspoon sea salt
¼ teaspoon baking powder¼ cup ice cold olive oil (refrigerate)
¼ - ½ cup ice cold water, as needed
Instructions
Ingredients1 block firm tofu
1/2 cup plain soymilk
dried basil, thyme, crushed red pepper, umami paste, pinch nutmeg
Filling
1 lb fresh spinach, coarsely chopped
12 oz bag frozen chopped broccoli
1 small onion, chopped
3-4 cloves garlic, finely chopped
1 tbsp vegetable oil
pie crust: adapted from this recipe mix in a small bowl, and roll with a peppermint schnapps bottle
1 1/2 cups flour
3/4 teaspoon sea salt
¼ teaspoon baking powder¼ cup ice cold olive oil (refrigerate)
¼ - ½ cup ice cold water, as needed
Instructions
- Blend tofu and soymilk in blender until smooth, add spices and blend again until thoroughly mixed.
- Saute onion and garlic in vegetable oil until soft, add broccoli and continue stirring over heat until not frozen. Add chopped spinach and stir over heat until just wilted.
- Remove filling mixture from heat, and add blended tofu, stirring well to incorporate.
- Press pie crust into tin, and fill with filling mixture. Bake at 400 F for 40 minutes.
- Allow to cool for 5 minutes, and then EAT
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