[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]

Tofu Spinach Pie

Serves 6

Yield: 1 (10-Inch) Pie

1 recipe Double Pie Crust
1 (10-oz.) package frozen spinach; thawed, squeezed dry, and chopped
2 tbsp. soy oil
3 cups diced onions
1 tbsp. minced garlic
1 cup sliced mushrooms
2 tbsp. chopped parsley (or 1 tbsp. dried parsley)
2-1/2 tsp. dill weed
2 tbsp. chopped basil (or 1 tbsp. dried basil)
2 tsp. salt
2 lb. firm tofu
2 tbsp. arrowroot powder dissolved in 1 tbsp. cool water
1/4 cup barley malt syrup mixed with 2 tbsp. water (optional)

Preheat oven to 350°F. Roll out half of the pie dough and prepare the bottom crust in 10-inch pie pan. Roll out the top crust, then set aside.

Heat oil and sauté onions, garlic, mushrooms, and seasonings until the onions are semi-transparent. Add the spinach and allow it to cook down for 3 to 5 minutes. Rinse the tofu and process half of it in a food processor. Mash the remaining tofu, then add all the tofu to the sautéed vegetables, and cook until the tofu is heated through. Add the dissolved arrowroot and cook for several more minutes or until thickened.

Pour the filling into the pie shell. Place the top crust over the filling and seal the edges. Bake in preheated over for 35 minutes. Serve the pie hot.

Variations:

When the pie has baked for about 20 minutes, you can glaze the top crust with a 2:1 mixture of barley malt syrup and water. Just lightly glaze the crust and return the pie to the oven. The glaze will make the crust shiny and brown. You can also prepare this pie open-faced, with only a single crust. In this case, brush the top surface with a little oil immediately after baking; this will give it a fresh glossy look.

Nutritional Information Per Serving - pie cut 1/6:

658 calories
27 g protein
73 g carbohydrate
30 mg fat
4 g saturated fat
0 mg cholesterol
864 mg sodium
7 g dietary fiber

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]