Go Back Email Link

Spinach & Tofu Pie (Vegan & Easy to Make)

A golden double-crust pie filled with turmeric-spiced crumbled tofu, wilted spinach, and sun-dried tomatoes. A vegan take on a classic quiche, baked right in a cast iron skillet.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 Slices
Course: Dinners, Main Course
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Crust
  • 2 rolled vegan pie crusts
Filling
  • 1 tablespoon olive oil
  • 1/2 small yellow onion 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
  • 1/4 teaspoon black pepper
  • 5 ounces fresh spinach chopped
  • 1/3 cup chopped sun-dried tomatoes
  • 2 tablespoons unsweetened plant milk

Method
 

  1. Line a 9-inch cast iron skillet or pie dish with parchment and press in the bottom crust.
  2. Sauté the onion in olive oil for 3 to 4 minutes, then add garlic and cook 30 seconds more.
  3. Add the crumbled tofu, turmeric, nutritional yeast, oregano, salt, and pepper. Cook 3 to 4 minutes.
  4. Stir in the spinach until wilted, about 2 minutes, then mix in the sun-dried tomatoes and plant milk. Cool 5 minutes.
  5. Spread the filling evenly into the bottom crust.
  6. Top with the second crust, trim and crimp the edges, and cut steam vents in the top.
  7. Bake at 375°F for 35 to 40 minutes, until deeply golden.
  8. Rest for at least 15 minutes before slicing.

Notes

  • Press the tofu for at least 15 minutes to avoid a watery filling.
  • Bloom the turmeric directly in the warm oil for the most even color.
  • Let the filling cool before adding it to the crust to help prevent a soggy bottom.
  • Don't skip the steam vents in the top crust, they prevent cracking and sagging.
  • Let the pie rest fully before slicing for clean cuts.
  • Reheat leftovers in the oven rather than the microwave to keep the crust flaky.