For the Crust:

1. In a small bowl prepare your ice water for the crust by adding a few ice cubes to about ½ cup of water. 
2. In a large bowl, mix your flour and salt. 
3. Slice your cold butter into the flour mixture, trying to work quickly so the butter doesn’t melt. Use a fork to gently cut the butter into the flour. When it’s done, the mixture should resemble wet sand. 
4. Add the ice cold water 1 tbsp at a time and mix it into the flour using a wooden spoon. Add as many tablespoons as needed for the dough to just come together (mine took 5). It should just be wet enough to form it with your hands but if it’s too wet the dough will be soggy. So go slow!
5. Gently form the dough into a ½-inch-thick disc, cover, and refrigerate for at least 30 minutes or up to 2 days.

For The Filling:

1. Preheat the oven to 375 degrees F and prepare the filling while your dough chills.
2. Add the tofu, hummus, nutritional yeast, chickpea flour, and black salt (or sea salt) to your blender or food processor. Blend until smooth. Set aside.
3. Heat oil in a skillet over medium heat. Add the minced garlic and onion. Season with a pinch of salt and black pepper. Saute for 2-3 minutes. Add the sun-dried tomato and spinach. Cook until the spinach is wilted another minute or so and turn off the heat.

To Assemble:

1. To roll out your crust, remove from the refrigerator and let stand for 5 minutes at room temperature. Place the disc of dough between two layers of parchment paper or two silicone baking mats. Using a rolling pin, roll the crust into a circle slightly larger than your pie plate. 
2. To transfer the crust, take off the top sheet of parchment or silicone. Gently lay the pie plate on top of the crust and use the lower sheet of parchment or silicone to flip the dough and plate over. Once it’s inverted, gently press the dough into the pan, tidy the edges, and mend any cracks or holes with excess dough and the heat of your hands. 
3. Pour your tofu filling into the pie crust and spread the sauteed veggies in. 
4. Bake for 40-50 minutes or until the top appears golden brown and firm. Let cool at least 5 minutes before serving and store covered in the fridge for up to 2 days (though you’ll want to dig in while it’s fresh)