Serves 4 to 6
1/2 teaspoon canola oil
3/4 cup chopped green onions
12 ounces firm tofu, crumbled (Sol brand is just right)
1.5 cup packed finely chopped kale or turnip greens
1.5 cup grated soy cheese
3/4 cup chopped red bell peppers
3/4 teaspoon salt
3/4 teaspoon turmeric
One 9-inch store-bought pastry pie shell (thawed) – make sure to look for vegetarian pie shells (Tenderflake deep dish)
In a small, nonstick skillet, heat oil over medium heat. Add green onions and sauté for 3 minutes. Add red pepper and sauté for 1 minute. Add all remaining ingredients except cheese, and mix together, sautéing until the kale starts to slightly wilt. Remove from heat and mix in cheese.
Transfer mixture to prepared pie shell (see package instructions). Bake in preheated oven for 40 minutes - you'll have to experiment with your own oven - ours runs hot so we did it at 250 Fahrenheit.