For the crust, preheat your oven to 375/190/gas mark 5 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 350/180/gas mark 4.
Now heat some oil in a frying pan and cook the onion, white part of the scallions and the garlic until they are soft.
Add in the pepper and mushrooms and saute for about 10 minutes.
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 into the brown rice crust and bake in the preheated 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.
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