Mexicali Breakfast Pie


  • 1 medium onion, diced
  • 1 c. mushrooms, diced
  • 2 Tbsp. baco bits
  • 1/2 Tbsp. red pepper flakes
  • 2 Tbsp. diced jalapeño peppers
  • 1 14oz. pack firm water-packed tofu, drained
  • 1 tsp. turmeric
  • 1/2 Tbsp. salt
  • 1/2 Tbsp. onion powder
  • 1 Tbsp. McKay’s chicken style seasoning
  • 1/2 c. red sweet pepper, diced
  • 3 c. cooked diced potatoes
  • 6 c. fresh baby spinach

Flaky Pie Crust:

  • 1 1/4 c. flour
  • 1/2 tsp. salt
  • 1/3 c. canola oil
  • 3 Tbsp. almond or soy milk


  1. In an oil-sprayed saucepan over high heat, sauté onions, mushrooms, baco bits and red pepper flakes until onions are clear.
  2. Mash tofu with turmeric and add. Add red sweet pepper, salt, onion powder, chicken style and potatoes. Stir in spinach a little at a time until wilted.
  3. To make crust, mix flour and salt. Whisk together oil and soy milk and mix into the flour. Stir and form into a ball.
  4. Roll out pie crust and set aside. Pour tofu mixture into a 9 inch glass pie plate or casserole and top with crust. Cut vents in top. Bake at 400 degrees for 45 minutes, or until crust is golden.
Browse Cook(s): Brenda Walsh
Browse Theme(s): Breakfast Entrees

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.