For the Filling

Heat the 1 tablespoon olive oil in a large skillet on medium heat. When the oil is hot add the onion and mushrooms, cook until the mushrooms are nicely browned, approximately 7 minutes.

Add the minced garlic, 1 teaspoon of Italian seasoning, spinach, and salt and pepper to taste. Cook for approximately 1 to 2 minutes, or until the spinach is just wilted.

Place the 14 oz of tofu, the flax egg, and the remaining ½ teaspoon of Italian seasoning, and salt to taste in the blender or food processor and process until it’s smooth and creamy.

In a large bowl combine the tofu mixture, 3 cups of vegan cheese, and the mushrooms and onions and stir to combine.

Roll out the dough until it’s approximately ⅛“thick and place in a pie plate. Trim the edges and pinch the dough around the top of the plate.

Pour the filling into the plate and bake for 40 to 45 minutes or until you can insert a toothpick and it comes out clean. Cover the edges of the crust with aluminum foil or a pie crust protector if it begins to burn. Let cool for 10 minutes before slicing.