Tofu Spinach Pie
Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
fresh |
|
| 1 ½ | pounds |
tofu
|
|
| 1 ½ | cups |
onions
|
|
| 3 | each |
garlic cloves
minced or pressed |
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
canola oil
|
*
|
| 9 | inch |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
fresh |
|
| 680.4 | g |
tofu
|
|
| 355 | ml |
onions
|
|
| 3 | each |
garlic cloves
minced or pressed |
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
canola oil
|
*
|
| 9 | inch |
pie shell (9 inch)
|
|
Directions
Preheat oven to 400℉ (200℃).
In large pan over medium flame, cook spinach in canola oil, it will shrink and turn a darker green).
In another pan, sauté onions and garlic until onion softens.
Mix in the cooked spinach, sauté for a minute or two more.
Crumble in the tofu.
Add lemon juice and salt.
Pour mixture into pie shell.
Bake at 400 degrees about 30 minutes, until pie shell is golden.
