1 cup whole wheat pastry flour
2 tablespoons soy margarine
4 tablespoons ice cold water
To make the filling: Chop tofu and mozzarella into cubes, place in a food processor, and mix until smooth. Place the mixture in a bowl and chill. Meanwhile, add 2 tablespoons olive oil, garlic, and shallots in a sauté pan. Sauté until ingredients are translucent. Add the artichoke hearts and spinach to the pan and mix well. Season with salt and pepper to taste. Allow this mixture to cool and then add it to the tofu mixture. Add in the dry spices and stir well. Check for seasoning. Place the mixture in the fridge until ready to use.
To make the crust: On a cutting board, chop in margarine into flour and salt. Quickly add in the ice water, one tablespoon-at-a-time, until the mixture forms into a solid mass. Roll this out to a half-inch thick pancake, and then drape it over an oiled nine-inch pie pan, tucking in all the corners. Bake at 350 degrees for 15 minutes or until golden brown. Remove from the oven, cool, and then layer in all of the tofu mixture. Smooth out the mixture and return to a 350-degree oven for 25 minutes. Remove from the oven, cool until the center is firm, slice and serve. Serve with a fresh, green salad or roasted potatoes.