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2 Individual Pies- good for 4 people   

Preheat oven to 500°                      

Ingredients:

1 Tbs coconut oil

I block of firm tofu, small cubed

¼ cup nutritional yeast

1 t. cumin

½ t. turmeric

½ t. ginger

½ curry powder

½ garlic powder

¼ t/ salt

1 Tbs. Tamari

1 onion, chopped

1 Tbs. minced garlic

1 Tbs. Minced ginger

1 lb spinach chopped (fresh or frozen)

½ t. cumin

½ t. curry powder

salt to taste

8 baby bella mushrooms, quartered

1 t. minced garlic

1 t. minced ginger

2 Tbs. Aji Marin

2 Tbs. Tamari

2 Tbs. cilantro

Shredded Vegan Mozzarella Cheese

Instructions:

1. Lay tofu out on dish towel. Cut into slices, ½ “ thick. Cover with another towel, and press lightly, to dry. Cut tofu into small cubes.
2. In a medium size bowl, combine the nutritional yeast and the cumin, turmeric, ginger powder, garlic powder, curry, and salt. Add the tofu cubes and using a spatula, gently lift and fold the tofu cubes over and over until completely covered with the nutritional yeast breading. Lay out on greased cookie sheet.
3. Bake Tofu at 400°  oven for 15 minutes, until the edges are crispy, turning halfway through. Remove from oven, sprinkle with 1 Tbs. Tamari and set aside.
4. Meanwhile, sauté the onions in oil with garlic and ginger for 5 minutes. Add spinach and cumin, curry, and salt. Add the tofu and simmer for 5 minutes.
5. In a separate saucepan, sauté the mushrooms with the ginger and garlic. After 5 minutes, add 2 Tbs. Aji Mirin and 1 Tbs. Tamari. Cook until all liquid is absorbed and mushrooms are golden brown. 
6. Add the mushrooms into the spinach, tofu mixture, add the last Tbs. of Tamari.
7. Cover each pie crust with ½ of the spinach mixture.
8. Sprinkle with the vegan mozzarella cheese and bake at 500° till crust is crispy
9. Garnish with fresh cilantro, Serve immediately