1. To make the crust, whisk the flour, salt, and onion powder together in a large bowl. 2. Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl. 3. Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball. 4. Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes. 5. Lightly grease a 9" pie pan with a little olive oil, about 1 teaspoon or so. 6. Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate. 7. Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling. 8. Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup. 9. Wash the mushrooms and slice them. 10. Put the tofu and soymilk into a large bowl, and beat with a hand mixer. 11. Beat in the dry spices and nutritional yeast. 12. Add the spinach and mushrooms, and whisk in by hand. 13. Pour the tofu filling into the pre-baked pie crust. 14. Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper! ---------------------------------------------------------------------------
Nutrition
Ingredients
