If making own pie crust, on lightly floured surface, roll pie crust into an 11-in circle. Arrange crust in 9 in glass pie pan and refrigerate until ready to use.

Place the onion, kale, and garlic in the Ninja bowl (food processor) and pulse to roughly chop. Set aside

Preheat oven 425°F. In a non-stick sauté pan, heat a little oil over medium high heat. Add onion and kale mixture, reduce heat to medium and add water. Cook for 3-4 minutes, until kale is softened. Uncover pan and cook until moisture evaporates about 1 minute.

Place tofu, milk, turmeric, nutmeg, salt and pepper in Single serve ninja (food processor) and blend until smooth.

Place pie crust on edged baking pan and later with cheese, the sautéed vegetables and pour tofu mixture over all.

Place in preheated over and bake for 10 minutes. Reduce heat to 350 and continue to bake for 30-35 minutes, until crust is golden brown on top. Let cool slightly before serving.