Tofu Spinach Pie
by Jes Mostek
serves: 6
  Think Pot Pie, but a vegetarian variety. Brings to mind spanikopita For a more familiar, meat-like, consistency of your tofu, try freezing and thawing before making this dish.
  2 c.   Whole Wheat Flour
  1 c.   crisco
  1 tsp.   sea salt
  1 tsp.   salt-free blend
  1/2 c.   ice water
  1 (8 oz.) carton   extra firm tofu
  3 T.   olive oil
  1   yellow onion, chopped
  2 cloves   garlic
  2 tsp.   dill weed
  2 T.   soy sauce
  1/2 T.   Worchestershire sauce, optional
  1/4 c.   ground black pepper
  1 pkg.   frozen spinach, thawed and drained
  1 bunch   fresh parsley, chopped
  1 c.   grated Mozzerella
  Blend flour, crisco, salt, and seasoning blend until crumbly. Add ice water, 1 T. at a time, until mixture sticks together but is not wet. Form a larg ball. Cut in half. On a floured surface, roll out half of the dough and place in a pie tin. Set aside, and prepare the filling.

Thaw, drain and crumble tofu. Heat olive oil in a saute pan. Saute onion and garlic. Add tofu and saute until dry. Add dill, soy sauce (or liquid aminos), Worchestershire sauce, and pepper to taste. Then add drained spinach and fresh chopped parsley. Heat through and transfer to crust-lined pie plate. Top with shredded cheese and cover with second crust. Bush with egg wash and poke vent holes.

Bake at 350 degrees F for 30-45 minutes.

Serve with brown rice.