Preheat the oven to 375°.
Once the oven is preheated, bake your prepared crust for 10 minutes.
Heat a large skillet on medium-high heat and add in 2 tbsp olive oil.
Sauté diced ½ red onion, minced 2 clove garlic, ¼ cup sundried tomatoes, and chopped 1 cup mushrooms for 5 to 6 minutes or until softened.
Turn off the heat and stir in the roughly chopped 1 cup spinach, stirring until wilted. Set that aside while you prepare the other ingredients.
In a blender, add the drained 1 package firm tofu, 1 cup plant milk of choice, 1/4 cup nutritional yeast, 1 tsp salt, 1 tsp black pepper, ½ tsp turmeric, ½ tsp garlic powder, and, ½ tsp onion powder and blend until smooth.
Pour the tofu mixture into a bowl and add your sauteed veggies and chopped 2 tbsps fresh chives and 2 tbsp fresh dill.
Mix well and carefully pour into your prepared pie crust.
Bake for 30 to 40 minutes or until it is completely set and there is no wobble.
Let it cool at room temperature for at least 30 minutes before serving.
