Melanie Rice: "I enjoyed it. Bf didn’t like the texture of it. W…" Read More
11Ingredients
560Calories
45Minutes

Ingredients

  • 1 pie crust (vegan)
  • 1 pound extra firm tofu (or firm)
  • 1 tablespoon vegetable oil
  • 1 cup mushrooms (sliced)
  • 6 ounces baby spinach
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (Nala Kamak, Himalayan Black Salt)
  • 1/4 cup nutritional yeast
  • pepper (to taste)
  • 1/2 cup vegan cheese (shredded)
Read Directions

NutritionView more

560Calories
Sodium30%DV730mg
Fat52%DV34g
Protein59%DV30g
Carbs14%DV41g
Fiber36%DV9g

PER SERVING *

Calories560Calories from Fat310
% DAILY VALUE*
Total Fat34g52%
Saturated Fat7g35%
Trans Fat0g
Cholesterol
Sodium730mg30%
Potassium840mg24%
Protein30g59%
Calories from Fat310
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber9g36%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

Yummly User
I enjoyed it. Bf didn’t like the texture of it. Won’t make again just because he didn’t like it.
Glasser 5 Sep 2017
So good I spruced it up a bit added: a small shallot, 2 cloves of garlic, and a teaspoon of freshly grated nutmeg, and a lot more spinach. Served it with sliced avocado.
SHERRY HANSON 23 Jul 2017
It turned out great but I twigged it a bit. My son doesn't like mushrooms. It replaced he mushrooms with 4 Tempe. I added flaxseed meal, celentra and instead of pie crust, I used Pepperige Farm Puff pastry sheet, its vegan and crispy. This recipe is definitely a keeper. YUMMY!