Preheat oven to 400°F. Finely chop the onions and spinach. In a wok or skillet, sauté the onions in oil for 3 minutes on medium heat. Add the spinach and curry mix and sauté for 2 more minutes. Transfer to a large mixing bowl. In a food processor, combine tofu, vinegar, miso, tahini, mustard and garlic and puree until creamy. Combine with spinach mixture and mix well. Pour mixture into the pie crust and bake for 30 minutes.