Spray a skillet with non-stick cooking spray. Heat over medium-high heat, add onion and garlic and sauté until onion is clear.

Add mushrooms, crumbled tofu, salt, McKay’s Chicken Seasoning, and sauté until tofu is golden.

Add spinach and cook until wilted.

Continue to sauté until liquid is evaporated.

Process bread crumbs in a food processor until fine.

Add bread crumbs and almond milk to spinach mixture.

Mix well and set aside.

Mix dry ingredients, set aside.

In a small bowl, mix oil and milk together with fork till well blended.

Pour liquid mixture into flour mixture and stir with rubber spatula until all flour is absorbed and forms a ball. (add small amount of additional flour or almond milk if needed to form ball- should not be sticky). You will need to make this recipe twice (one for the bottom crust and one for the top.) Do not double.

Line a 14-inch pizza pan with parchment pan. Roll out one pie crust into a circle to fit the pan. Allowing for a one-inch space from the edge, form the spinach filling to make a 2-inch wide ring.

Place the remaining filling in the center of the crust. Roll out second crust between two pieces of plastic wrap to the same size as the first crust. Remove one side of the plastic wrap, then flip the crust on top of the spinach filling, being careful to keep the edges even.

Place a bowl upside down over the central stuffing. Seal the piecrust edges together with a fork.

Using a knife, slice the pie into approximately 1 inch slices. Slide a knife under each individual section and turn each one sideways (about 90 degrees).

Remove the bowl, and prick with a fork where the edges of the bowl were.

Bake at 400 degrees for approximately 45 minutes or until crust is golden brown.