Prepare your pie crust: Add the all-purpose flour, salt, and sugar to a food processor and mix together. Add the coconut oil and process until crumbly. Add the ice water and process into a dough.

Place the ball of dough onto a flour-dusted surface and roll it out into a giant round that can fit over your 9-inch pie dish.

Carefully lift it and place it over the pie dish and tuck it in along the sides. Cut off any excess dough hanging over the sides of the dish with scissors.

Place the pie crust into the fridge while you work on your filling.

Preheat the oven to 350°F (180°C).

Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Process until well mixed. Add the soy milk and process again until it reaches a smooth consistency. Set aside.

Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened.

Add the sliced mushrooms and sauté with the onions until the mushrooms are softened.

Add the chopped baby spinach and sauté until just wilted.

Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach.

Add the filling to your pie crust and smooth it down evenly.

Place it into the oven and bake uncovered for 40 minutes until firm and golden on top.

Allow cooling for 10 minutes before slicing and serving.

Quiche can be served either warm or cold.