Spinach & Tofu Pie (Vegan & Easy to Make)

This is the pie I make when I want something that looks like it took a lot more effort than it actually did. A golden, double-crusted pie with a savory, turmeric-yellow filling studded with spinach and sun-dried tomatoes, baked right in a cast iron skillet until the crust puffs and browns.

It’s essentially a vegan take on a quiche, but built as a true double-crust pie instead of an open-faced tart. Crumbled tofu takes the place of eggs, seasoned with turmeric for that familiar golden color and nutritional yeast for a savory, slightly cheesy depth.

Wilted spinach and chopped sun-dried tomatoes fold right into the filling, so every slice has a bit of both running through it.

If you’ve made my tofu tacos or my guide on how to make tofu taste like chicken, you already know tofu can carry a lot more flavor and texture than it gets credit for. This pie leans on that same idea, just pointed in a completely different, savory-brunch direction.

I like making it in a cast iron skillet specifically, since the crimped edges get beautifully golden against the dark pan, and it goes straight from oven to table without needing to transfer it anywhere.

Why You’ll Love This Spinach & Tofu Pie

It looks far more impressive than the effort involved. A double-crust pie has a bit of a reputation for being fussy, but this one comes together with a food processor, a skillet, and two rolled crusts.

The filling has real texture and flavor. Between the turmeric, sun-dried tomatoes, and wilted spinach, this isn’t a bland tofu filler, it tastes like something worth serving to guests.

It reheats beautifully. This is one of those dishes that’s arguably even better the next day, once the flavors have had time to settle.

It’s naturally plant-based without feeling like a substitute. The texture and color mimic a classic egg-based quiche closely enough that even non-vegan eaters tend to be surprised.

What Makes This Recipe Vegan

A traditional quiche or savory pie like this relies on eggs and often dairy cheese or cream for its filling, neither of which are vegan.

This version replaces the eggs entirely with crumbled firm or extra-firm tofu, seasoned with turmeric for color and a blend of savory seasonings to build the same rich, custardy flavor.

Nutritional yeast stands in for the cheesy, umami note that dairy would normally provide, similar to how it works in my vegan cashew parmesan.

Double-check your pie crust if you’re using a store-bought one, since some brands use butter or lard rather than a plant-based fat.

Most major grocery store brands do make a vegan-friendly version, but it’s worth reading the ingredient label rather than assuming, the same way I’d recommend checking a crust before making something like my vegan jam tartlets.

Ingredients

For the Crust

• 2 rolled vegan pie crusts, store-bought or homemade, enough for a double crust

For the Filling

• 1 tablespoon olive oil
• 1/2 small yellow onion, finely diced
• 2 garlic cloves, minced
• 14 ounces extra-firm tofu, pressed and crumbled
• 1/2 teaspoon ground turmeric
• 3 tablespoons nutritional yeast
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 5 ounces fresh spinach, roughly chopped
• 1/3 cup chopped sun-dried tomatoes
• 2 tablespoons unsweetened plant milk

If You Need to Substitute

No fresh spinach on hand? Frozen spinach works well here too. Thaw it fully and squeeze out as much water as possible with a clean towel first, since frozen spinach holds a surprising amount of moisture that can water down the filling if it’s not drained.

Out of sun-dried tomatoes? Roasted red peppers, chopped, make a decent substitute, you’ll lose some of the tangy intensity, but you’ll keep the pops of color and sweetness running through the filling.

Don’t have nutritional yeast? It’s doing a lot of the savory, cheesy work here, so I wouldn’t skip it outright, but in a pinch, a small pinch of white miso paste stirred in can approximate some of that umami depth.

Want a lighter version? Swap one of the two crusts for a thin layer of phyllo dough instead of a full pastry crust, which cuts down on the richness while still giving you a flaky top.

Equipment You’ll Need

• A 9-inch cast iron skillet or standard pie dish
• A separate skillet for building the filling
• Parchment paper
• A rolling pin, if using homemade crust
• A pastry brush (optional, for an egg-free wash)

A Note About Pressing the Tofu

Don’t skip pressing your tofu, even if you’re short on time.

Extra water hiding in the tofu block will release as it cooks and can leave you with a soggy, loose filling that doesn’t hold its shape when sliced. Wrapping the block in a clean towel and setting something heavy on top for 15 to 20 minutes is usually enough for this recipe, since you’re crumbling it rather than needing it bone dry.

If you’re using a tofu press, 10 minutes on a firm setting works well here.

Choosing Your Tofu

The type and prep of your tofu makes a real difference in how this filling turns out.

Extra-firm tofu (recommended). This holds its shape and crumbles into a texture closest to scrambled eggs once it’s cooked, which is exactly what you want here.

Firm tofu. Works in a pinch, but has a higher water content, so it’s worth pressing it for at least 15 minutes before using to avoid a watery filling.

Silken or soft tofu. Skip these for this recipe. They’re too delicate to crumble properly and will make the filling closer to a paste than a scrambled, textured filling.

The Science Behind Why This Filling Works

Turmeric and tofu together are doing more than just mimicking the look of scrambled eggs, there’s a bit of real food chemistry behind why this combination reads as “egg-like” so convincingly.

Turmeric’s natural pigment, curcumin, is fat-soluble, which means it disperses evenly and clings to the tofu once it hits the warm olive oil, rather than sitting on the surface the way it would in a watery mixture. That’s part of why blooming the turmeric in the hot oil at the start, rather than just sprinkling it on dry tofu, gives you a more even, deeper yellow throughout the filling.

Nutritional yeast contributes glutamates, the same naturally occurring compounds responsible for savory depth in ingredients like parmesan or mushrooms. Combined with the slightly nutty, cooked flavor of the tofu itself, it builds a rounded umami profile without needing any actual dairy or eggs to get there.

The crumbled tofu’s texture also matters here. Breaking it by hand rather than blending it keeps some larger and smaller pieces mixed together, which is what gives the finished filling a texture closer to soft scrambled eggs instead of a smooth, uniform paste.

How to Make Spinach & Tofu Pie

Step 1: Prep the Crust

If using a store-bought rolled crust, let it sit at room temperature for about 10 minutes so it’s pliable enough to work with without cracking.

Line a 9-inch cast iron skillet or pie dish with parchment paper, leaving a bit of overhang on the sides to help with removal later, then gently press one crust into the pan, letting the edges drape over the sides.

Step 2: Sauté the Onion and Garlic

Heat the olive oil in a separate skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, until softened and just starting to turn translucent.

Add the garlic and cook for another 30 seconds, just until fragrant. Garlic burns quickly once the onion has released its moisture, so keep an eye on it here.

Step 3: Build the Filling

Add the crumbled tofu directly to the skillet with the onion and garlic. Sprinkle in the turmeric, nutritional yeast, oregano, salt, and pepper, and stir well to coat the tofu evenly.

The turmeric will turn everything a deep golden yellow almost immediately, and blooming it directly in the warm oil here, rather than adding it later, is what gives the filling its most even color.

Cook for 3 to 4 minutes, stirring occasionally, letting some of the moisture cook off and the tofu take on a slightly drier, more scrambled texture.

Step 4: Wilt the Spinach

Add the chopped spinach directly into the skillet in batches if needed, stirring until it wilts down, which should take about 2 minutes.

Stir in the chopped sun-dried tomatoes and the plant milk, mixing everything until evenly combined. Remove from heat and let the filling cool for about 5 minutes before assembling, since a hot filling can make the bottom crust soggy.

Step 5: Fill the Pie

Spread the slightly cooled filling evenly over the bottom crust in your skillet, pressing it down gently so it’s level and compact.

An even layer here matters more than it might seem, since a lumpy filling can create air pockets that make the top crust sag once it bakes.

Step 6: Add the Top Crust

Lay the second rolled crust over the filling. Trim any excess overhang, then crimp the top and bottom crusts together around the edge using your fingers or a fork.

Cut a few small slits in the top crust to let steam escape while it bakes, this keeps the top from puffing unevenly or cracking.

Step 7: Bake

Bake at 375°F for 35 to 40 minutes, until the crust is deeply golden brown all over, including the crimped edges.

If the edges start browning too quickly before the center is done, loosely cover just the edges with a bit of foil for the remaining bake time.

Step 8: Cool and Slice

Let the pie rest for at least 15 minutes before slicing. This gives the filling time to set slightly, which makes for much cleaner slices than cutting into it straight from the oven.

Tips for the Best Spinach & Tofu Pie

• Press your tofu, even briefly. Skipping this step is the most common reason this type of filling ends up watery.
• Bloom the turmeric in the oil, not on dry tofu. This is what gives the filling its most even color and flavor.
• Let the filling cool before assembling. A hot filling straight into a raw crust increases the chances of a soggy bottom.
• Don’t skip the steam vents on top. Without them, steam can build up under the top crust and cause it to sag or crack unevenly.
• Let it rest before slicing. Cutting in too early gives you a filling that spills out instead of holding its shape.

Scaling This Recipe

This pie scales cleanly if you need a smaller or larger version.

• Single-crust, half-size version: Use just one crust, halve the filling ingredients, and bake in a smaller 6-inch dish for about 25 minutes.
• Double batch: Double the filling ingredients and bake two separate pies rather than one oversized one, since a single pie this size can be tricky to bake evenly if scaled up much further.

If doubling the filling, cook it in batches or use a much larger skillet, since overcrowding the pan will steam the tofu instead of letting it dry out and take on that scrambled texture.

Mistakes I’ve Made So You Don’t Have To

Skipping the tofu press because I was in a hurry. The filling turned noticeably watery, and the bottom crust never fully crisped up because of it. Fifteen minutes of pressing makes a real difference.

Filling the crust while the mixture was still hot. The bottom crust turned soggy in the center by the time the pie finished baking. Letting the filling cool for even 5 minutes fixes this.

Forgetting to cut steam vents in the top crust. The top puffed unevenly and cracked in one spot as it baked. A few small slits solve this completely.

Slicing the pie straight out of the oven. The filling hadn’t set yet, so the first slice basically collapsed. Letting it rest for a full 15 minutes made every following slice clean.

Troubleshooting

My filling turned out watery. This almost always traces back to under-pressed tofu or spinach that released too much moisture. Press your tofu a bit longer next time, and make sure any excess liquid from the spinach is cooked off before assembling.

My bottom crust is soggy. Letting the filling cool before it goes into the crust helps significantly. A layer of parchment under the crust can also help prevent direct moisture contact with the pan.

My top crust cracked while baking. This is usually caused by trapped steam. Make sure you’ve cut a few slits before it goes in the oven.

My pie won’t hold together when sliced. Give it more resting time after baking. The filling needs those extra minutes to firm up before it’s sliced.

What to Serve With It

• A simple arugula salad with lemon vinaigrette
• Roasted cherry tomatoes on the side
• A light cucumber and dill salad
• Crusty bread for anyone who wants extra

How I Store and Make This Ahead

Refrigerated leftovers keep well in an airtight container for up to 4 days. Reheat in the oven at 350°F for about 10 minutes to re-crisp the crust, rather than the microwave, which will leave the crust soft instead of flaky.

Freezing works well either baked or unbaked. To freeze unbaked, assemble the pie completely, wrap it tightly, and freeze for up to 2 months, then bake straight from frozen, adding an extra 15 to 20 minutes to the bake time. To freeze baked leftovers, wrap individual slices tightly and store for up to 2 months, then thaw in the fridge overnight before reheating in the oven.

Make-ahead tip: you can prep the filling up to 2 days in advance and store it separately in the fridge, then assemble and bake it fresh when you’re ready. The flavors actually deepen a bit overnight, so this pie is a genuinely good make-ahead option, not just a convenient one.

Easy Variations

Mushroom Addition. Sauté sliced mushrooms along with the onion for extra savory depth.

Spicy Version. Add a pinch of red pepper flakes or a diced jalapeño to the filling for some heat.

Herb Swap. Trade the dried oregano for fresh thyme or rosemary for a different herbal note.

Single-Crust Version. Skip the top crust entirely and bake it open-faced, tart-style, for a slightly quicker, more rustic version.

Dietary Adaptations

Gluten-free: swap in a gluten-free pie crust, most store-bought gluten-free crusts work fine here, just note they can be more delicate to crimp than a standard wheat crust.

Soy-free: this one is trickier, since tofu is the base of the filling. A firm, crumbled chickpea-flour scramble can work as a substitute, though the texture and color will come out a bit different.

Lower fat: use a single crust instead of a double, and skip the plant milk in the filling in favor of an extra tablespoon of vegetable broth.

Nut-free: this recipe is naturally nut-free as written, as long as your pie crust and plant milk are nut-free varieties.

More Recipes

• Tofu Tacos (Crispy Taco-Spiced Tofu Crumbles)
• How to Make Tofu Taste Like Chicken
• Vegan Cashew Parmesan Cheese
• Vegan Jam Tartlets

Frequently Asked Questions

Can I use frozen spinach instead of fresh? Yes, just make sure to thaw it fully and squeeze out as much excess water as possible before adding it to the filling, since frozen spinach holds a lot of moisture.

Do I have to use a cast iron skillet? No, a standard 9-inch pie dish works fine. Cast iron just gives the crust a slightly deeper golden color on the bottom.

Can I make my own vegan pie crust instead of store-bought? Absolutely, any standard all-butter-style vegan pie crust recipe will work well here.

Why did my filling come out crumbly instead of holding together? This usually means the tofu wasn’t quite finely crumbled enough, or the plant milk was left out. Both help bind the filling together as it bakes.

Is this pie served hot or cold? Both work well. It’s traditionally served warm, but it holds up nicely at room temperature too, which makes it easy to bring to a potluck.

Final Thoughts

This pie has become one of my go-to dishes whenever I want to bring something to a gathering that looks like it took real effort without actually eating up my whole afternoon.

The turmeric does a lot of visual heavy lifting, and the sun-dried tomatoes add just enough brightness to keep every bite interesting.

If you make this, I’d love to know if you went with the double crust or tried the open-faced version instead.