DIZ'S BEST SPINACH QUICHE EVER! (VEGAN)

Steps:

• First, drain the tofu, place in a flat bottom colander or a plate and put another plate on top with something heavy enough to gently press the tofu without smashing it--walk away and go about your business for at least a half hour. Now is also a good time to prep your veggies. Preheat oven to 350 degrees.
• In a skillet on medium heat, add 1 tablespoon of the olive oil and add the onions, mushrooms, and zucchini. Caramelize for about 10 minutes or so.
• When nice and brown, add 1/2 tablespoon of salt and the sherry to deglaze and cook for another minute until dry.
• Remove and place in a medium sized mixing bowl. In the same pan on medium heat, add the rest of the oil and sauté the garlic, basil, thyme, and red pepper flakes for about 3 minutes until the garlic is slightly golden but do not brown!
• Pour garlic concoction into a food processor and crumble the drained tofu on top. Add the vinegar, lemon juice, and the rest of the salt. Puree until really smooth.
• Add to the onion/shroom mixture in bowl.
• Using the same pan once again, sauté the spinach until heated through. Once finished, squeeze all excess water out and add to the tofu mixture, stirring all ingredients together well.
• Smooth down into the "butter" misted pie shell, dust with paprika, and bake for 35-45 minutes until crust is golden brown and tofu is somewhat firm.