Preheat oven to 350°.
Put sunflower seeds and walnuts in grinder or processor and grind until fine.
Pour into bowl and add flaxseed and melted coconut oil. Stir until ingredients are mixed.
Press the mixture into a baking dish. Come up the sides too.
Bake crust for 15 minutes.
Put broth greens, onions, garlic, mushrooms, and red pepper in pan and cook over medium heat for 5 minutes. Add tarragon, cumin and red pepper flakes, stir and cook 2 minutes.
Drain excess liquid from vegetables and out vegetables in pie crust.
Blend egg and tofu and pour over vegetables.
Bake for 25 minutes or until eggs are set.
