This takes a little time, but it is really worth the trouble. This is enough for two pies, but it doesn’t last in our house. Adjust seasonings to your liking – it might really need more salt, though, because tofu can be bland.
2 pre made frozen pie crusts
2 packages of firm tofu
1 zucchni chopped finely
1 bag of frozen, chopped spinach, drained of excess water
1 red pepper
1 1/2 medium onion
4-5 cloves of garlic
1 teaspoon of cayenne pepper
1-2 tablespoons of herbs de provence
1/4 -cup of favorite italian salad dressing
juice of 1/2 lemon
salt an pepper to taste
Drain tofu for 4 hours in colander (put weight on top of tofu). When drained, break down tofu in large bowl, add beaten eggs, salad dressing and seasonings to taste. Meanwhile, chop veggies, onion and garlic and saute in pan with 2 tablespoons of olive oil, one at a time with salt and pepper, adding the zucchini and spinach last (you can add more oil if you need to). Add to tofu mixture. Place covered in a preheated 350 degree oven for 1/2 hour, uncover and bake another 1/2 hour. Let set for 20 minutes until it is firmed up. Tastes better the next day.