1/2 c. green scallions, minced
3 eggs
1 1/2 c. soy milk
2 1/2 c. mashed tofu
1 c. cooked spinach
1/2 c. mushrooms
1/4 c. black olives
1/4 c. chives
1/2 tsp. Gomasio seasoning
1/4 tsp. cumin
1/2 tsp. garlic powder
3 tbsp. light miso (mix in 1/4 c. water)
Whole wheat crust, optional

You can make this with or without a crust. Saute mushrooms and olives in cold pressed safflower oil margrine. Combine tofu and soymilk. Mix ingredients in bowl and pour into crust or directly into well greased pie pan or 10 inch glass baking dish.

Bake crust at 450 degrees for 8 minutes, then put in filling. Top with a sprinkle of paprika and minced scallions. Bake at 325 degrees for 40 minutes. Serve hot or at room temperature. You may substitute the eggs for an additional 1 1/2 cups of mashed Tofu.