Lemon Tofu-Phyllo Pie With Winter Greens

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   TOFU:

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   1. Mash the tofu in a bowl.

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   2. Add rest of ingredients, stir until combined and set aside.

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   VEGETABLES:

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   1. Steam greens for 3-4 minutes, until they turn a bright green. Drain, and set aside to cool.

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   2. In a large skillet, heat oil over medium-high heat. Add the onions, cook until browned, 3-4 minutes.

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   3. Add mushrooms and season with salt and pepper. Increase heat and cook, stirring until mushrooms caramelize, about 5 minutes.

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   4. Stir in greens and tomatoes. Remove from heat.

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   TO ASSEMBLE PIE:

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    1. Brush a 10 inch spring form pan or pie dish with butter. Place 5 sheets of phyllo down, brushing with butter between each layer. The extra pieces that hang over can be trimmed off at the end, or folded over.

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    2. Spread the vegetable layer, and cover with 2 more phyllo sheets, buttered in between.

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    3. Spread the tofu layer and top with 8-10 more phyllo layers, again, brushing with butter between each layer.

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    4. Brush top with butter. Lightly score top into 6 slices, taking care to only cut phyllo layer. Sprinkle with paprika.

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    5. Bake until browned, about 35 minutes. Let cool for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.