1 (10 oz) pkg. frozen chopped spinach, thawed & drained
2 tbsp. olive oil
1 c. onions, chopped fine
1/2 tsp. basil dried or 2 tbsp. fresh, chopped
1 1/2 lbs. tofu, crumbled
2 tbsp. nutritional yeast (optional) and/or 2 tbsp. Parmesan cheese (optional)
1 tsp. garlic powder
1/4 c. lemon juice
1 1/2 tbsp. soy sauce
1 partially baked whole wheat pie crust

Saute onion in olive oil until soft, add basil. Add spinach and saute for 3 minutes. Add crumbled tofu and garlic powder; cover and saute for 5 more minutes. Stir in lemon juice and nutritional yeast and/or Parmesan cheese. Pack into a partially baked pie shell (whole wheat is best). Bake for 30 minutes at 350 degrees until crust is golden.

Let cool for 15 minutes before serving. This is great hot or room temperature. Also good in lunches the next day.