Tofu Spinach Pie

Vegetarian spinach pie, filled with spinach, cheese and tofu. Baked inside a frozen pie crust to make it even faster and easier for a busy weeknight dinner.

  • Servings
    10 - 12
  • Prep Time
    15 Min
  • Cook Time
    45 Min

Cooking Directions

Preheat oven to 400°F.

  • Clean fresh spinach (if using frozen defrost and drain excess liquid) and steam until soft.
  • In olive oil sauté onions, garlic, tofu and spices adding salt to taste.
  • Break up tofu with cooking utensil into small pieces as you sauté.
  • Once onions begin to soften add steamed spinach and continue to cook until most of water has evaporated.
  • Beat eggs, almond milk and shredded cheese in separate mixing bowl.
  • Place ingredients from the pan into bowl and mix thoroughly with egg mixture.
  • Fold all ingredients into unbaked pie crust.
  • Bake for 30 minutes

**Optional: Sprinkle bread crumbs & tomato slices, and top with grated cheese and bake for additional 10 minutes.

This recipe was created by Linda Pelano.


  • ¾ pkg. House Foods Tofu Firm, drained and pressed
  • 1 Tbsp. olive oil
  • 12 oz. spinach, drained
  • 2 cups shredded cheddar cheese
  • ¼ cup almond milk
  • 2 eggs
  • 1 medium onion, chopped
  • 1 tsp. salt
  • 4 garlic cloves, minced
  • 1 tsp. basil (or thai basil), diced
  • ½ tsp. celery salt
  • bread crumbs (optional)
  • thin tomato slices 4-5 (optional)
  • grated Romano cheese
  • 12" frozen pie crust


1 slice
Amount per serving
Calories 150
% Daily Value*
Fat 10g
Saturated Fat 2.5g
Cholesterol 40mg
Sodium 510mg
Carbohydrates 10g
Fiber 2g
Sugar 2g
Protein 7g

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