LAST NIGHT’S DINNER: Tofu Quiche!

This recipe is so simple – and best of all, you can give it whatever flavor you want!

This is the basis for ANY vegan quiche: 1 block tofu, 1/3 cup nondairy milk (I use soy), pie crust (homemade or vegan store bought).

After that, you can add anything you’d like – vegetables, faux-meat, curry powder, fresh herbs, daiya cheese or another vegan cheese, etc etc…. Once you make one of these, you’re going to want to play around. This is also a great way to use up the last bits of any fresh veggies you may have on hand. So have fun!

JAIME’S TOFU QUICHE

  • vegan pie crust
  • 1 block tofu, pressed
  • 1/3 cup soy milk
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green pepper
  • 12 0z. mushrooms
  • 3 Tbsp. tamari sauce (more to “deglaze” the pan if needed)
  • 1 tsp dried basil
  • 1 Tbsp. tumeric
  • 1/3 cup nutritional yeast

Preheat the oven at 350 degrees. Sautee the onion and garlic in olive oil until onions are translucent. Add the rest of the veggies, cut to size of your liking, and sautee until softened but still crisp.

Add dried basil and tumeric. Remove from heat. In a food processer, combine pressed tofu (just crumble it in) and soy milk. Blend until smooth.

In a large bowl, combine tofu mixture with the sauteed veggies.

At this point, add vegan cheese if you wish. I added about 1/3 cup nutritional yeast. Mix together.

Spread tofu mixture into the pie crust evenly.

Bake in the oven for about 40 minutes at 350 degrees, until the top is browned.

Let cool, and ENJOY!

*Note: Make sure, if you are using a non-disposable metal pie pan, you spray it first or oil it to prevent the crust from sticking.

Have a wonderful weekend, everybody!

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