Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom with cooking spray.

Start with making the crust. Combine almond flour, oat flour, cane sugar, salt, and pepper in a medium bowl.

Add olive oil and water and stir until a dough forms. The dough should stay together when squeezed with your hands. If the dough seems too dry, add a teaspoon of water at a time. If it seems too wet, add a little extra oat flour.

Transfer crust dough to prepared pan, pressing into an even layer and halfway up the sides of pan. Make sure sides are evenly pressed.

Bake for 15 minutes and then allow to cool. Set aside.

Crumble the tofu with your hands as you add it to a blender. Then add almond milk, nutritional yeast, cayenne pepper, ground mustard, turmeric, salt, pepper, and lemon juice to a blender. Blend until smooth and creamy. Due to the small amount of liquid, stop blender and scrape down sides as needed. Set aside.

Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add onions and cook until soft. Add the garlic followed by spinach and cook, stirring occasionally, until wilted.

Pour tofu mixture into the saucepan with the spinach mixture and fold in all ingredients.