1 tbsp. olive oil
1 c. minced onions
2 c. finely chopped fresh spinach, or 1 (10 oz.) pkg. frozen chopped spinach, thawed
1/4 tsp. grated nutmeg
1 lb. firm tofu
2 tbsp. brown rice vinegar
1 tbsp. light miso
1 tbsp. tahini
1 tbsp. Dijon-style mustard
1 garlic clove, minced
1/2 pkg. tofu scrambler
1 whole wheat crust

Heat oil and onions and saute until translucent. Add spinach and nutmeg and saute 1 minute. Combine tofu, vinegar, miso, tahini, mustard and garlic in a food processor or with a hand blender and puree until creamy. Add in tofu scrambler, then combine with spinach in a bowl and stir by hand.

Heat oven to 400 degrees. Pour filling into crust and bake for 30 minutes. Allow to rest at room temperature for 30 minutes before serving.