This recipe has been adapted from ‘An Ode to Mung Beans’ by Sammy’s Food

Makes: 1 8″ springform pan – enough for 4 people



1¾ cups cooked brown rice
1 egg-replacer (you can use flax, I used Orgran egg replacer)
1 yellow pepper, chopped
1/2 an onion, chopped
4 spring onions/scallions, chopped with the white and green parts separate
4 cloves garlic, crushed and chopped
3 large mushrooms, chopped
100g chopped kale
100g baby spinach
A large handful fresh basil leaves
1 package firm tofu
2 teaspoons Dijon mustard
½ teaspoons turmeric
2 tablespoons soy sauce (or tamari if gluten-free)
5 tablespoons nutritional yeast
2/3 cup soy or almond milk
2 teaspoons arrowroot
1 tablespoon olive or vegetable oil




For the crust, pre-heat your oven to 190 degrees celsius and lightly grease your springform pan. Mix the egg replacer with the cooked rice and then press the rice into the bottom of the pan. Brush the top with a little oil and place in the oven and cook for 10 minutes. Take out and leave to the side. Turn the oven down to 180 degrees celcius.

After this, add in the spinach, kale, basil and green parts of the scallions. You may have to do this a little at a time as they will have to wilt down a bit to fit in the pan.

As they wilt, turn the heat down to its lowest setting and start with the tofu mixture. For this you will add to a food processor or blender the tofu, mustard, turmeric, soy sauce, nutritional yeast, milk, arrowroot and oil. Blend until you have a smooth consistency.

Pour the tofu mixture into the greens and stir until everything is combined. Now pour this onto the brown rice crust and bake in the pre-heated oven for 40 -50 minutes, depending on how deep or shallow your dish is. Just check it after 35 minutes to make sure it’s not too brown.

Leave it sitting for about an hour before taking off the sides of the pan. Once you do, allow it to cool before slicing as this will make it set further.

Written by Aimee Hoppe