Quinoa Crusted Spinach Tofu Pie - $11.97 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 1 pantry staples excluded. Prices change without notice - this is what we paid attention to on that date, not a quote.

• 2 tablespoons buckwheat flour

olive oil drives this basket at $8.49, 18% of the total. The next biggest lines are maple syrup ($5.79) and coconut oil ($5.49). $40.26 of the basket - 84% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Simple Truth Organic® Extra Virgin Olive Oil · about 486 g left, $8.25 of value
• Simple Truth Organic® Dark Color Maple Syrup · about 227 g left, $5.55 of value
• Simple Truth Organic® Refined Coconut Oil · about 399 g left, $5.29 of value
• Simple Truth Organic® Red Quinoa · about 319 g left, $2.80 of value
• Kroger® Grade A Large White Eggs · about 17 left, $2.63 of value
• Kroger® Grade A Large White Eggs · about 16 left, $2.48 of value

“I created this recipe for kids like me who are allergic to dairy, nuts, and gluten. But, even if you don’t have an allergy, you’ll love it too,” says Braxton. “I started cooking with my mom when I was two. But, then I stopped cooking, because food started to make my stomach hurt. I used to have seizures and bad asthma, but now that I’m not eating gluten, my seizures and asthma are gone. Now I love to cook and eat healthy food. A lot of other kids don’t eat very healthy lunches in my school and unless I have smelly eggs in my lunchbox, they want my healthy food.”

• 1/3 cup tofu, cut into small cubes
• 1 tablespoon coconut oil
• 1/2 white onion, peeled and diced
• 1/2 cup peeled and shredded carrots
• 1 clove garlic, peeled and minced
• 1/2 tablespoon maple syrup
• 8 ounces fresh baby spinach
• 1 teaspoon dried thyme
• 2 large egg
• 2 tablespoons of your favorite non-dairy milk
• 3/4 cup cooked red quinoa, drained well
• 2 tablespoons buckwheat flour
• 1 large egg
• 1 tablespoon olive oil
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

This recipe is credited to a partner program (The 2015 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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