Instructions: Preheat the oven to 350 degrees.

Prick holes in the pie crust dough all over the bottom and sides of the pie shell. Bake until a light golden color, 20 to 25 minutes. Let cool.

Put the tofu, rice vinegar, onion powder salt and mustard in a blender and blend until smooth. Transfer to a large bowl.

Heat the oil in a large frying pan over mediumheat.

Add the onion, garlic, mushrooms, and tamari and cook until the mushrooms are browned, about 6 minutes. Add the spinach, cover and cook until the spinach is wilted, 2 to 3 minutes. Uncover and cook, stirring oftnem, until the excess moisture has evaporated, about 3 minutes. Add to the tofu mixture, along with the basil, and stir to mix.

Pour into the baked pie crust. Arrange the tomato slices, overlapping in a cirlce, on top. Bake until the top is lightly browned and the filling seems firm in the center, 40 to 50 minutes. Let cool 15 minutes.

Serve warm or at room temperature.

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