RECIPE

¼ cup rice vinegar

1 teaspoon onion powder

1 teaspoon salt (optional)

½ teaspoon dry mustard

1 Tablespoon soy sauce

2 packages frozen spinach (pre-cooked)

1 Tablespoon extra virgin olive oil

1 medium onion, chopped

1 clove garlic, minced

2-2 ½ cups thinly sliced mushrooms

2 teaspoons basil

1 large tomato, sliced thin

Transfer to large bowl.

Heat oil in large fry pan over medium heat.

Add onion, garlic, mushrooms and soy sauce and cook until mushrooms are browned, about six minutes.

Add spinach, cover and cook, stirring often until excess moisture has evaporated, about three minutes.

Add to tofu mixture along with basil and stir to mix.

Pour into pie crust.

Arrange tomato slices in circle on top.

Bake at 350 degrees for 40-50 minutes or until top is slightly brown and filling seems firm.

Let cool around 15 minutes.

Serve warm or at room temperature.

Makes one 10 inch pie.