Spinach Tofu Quiche Recipe

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Spinach Tofu Quiche Ingredients

1 whole wheat pie crust
1 lb firm tofu, crumbled
1/4 cup brown rice vinegar
1 tsp onion powder
1 tsp fine sea salt
1/2 tsp dry mustard
1 tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, minced
2 cup mushrooms, thinly sliced
1 tbsp tamari
1 lb spinach, well washed, stems remove
1/4 cup fresh basil leaves, tightly packed, finely chopped
1 large tomato, sliced

A Recipe for
Spinach Tofu Quiche

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Spinach Tofu Quiche

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Spinach Tofu Quiche Directions

Preheat the oven to 350 degrees.

Prick holes in the pie crust dough all over the bottom and sides of
the pie shell. Bake until a light golden color, 20 to 25 minutes. Let
cool.

Put the tofu, rice vinegar, onion powder salt and mustard in a
blender and blend until smooth. Transfer to a large bowl.

Heat the oil in a large frying pan over mediumheat.
Add the onion, garlic, mushrooms, and tamari and cook until the
mushrooms are browned, about 6 minutes. Add the spinach, cover and
cook until the spinach is wilted, 2 to 3 minutes. Uncover and cook,
stirring oftnem, until the excess moisture has evaporated, about 3
minutes. Add to the tofu mixture, along with the basil, and stir to
mix.

Pour into the baked pie crust. Arrange the tomato slices,
overlapping in a cirlce, on top. Bake until the top is lightly
browned and the filling seems firm in the center, 40 to 50 minutes.
Let cool 15 minutes.
Serve warm or at room temperature.

From DEEANNE's recipe files

Serves: 19

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Spinach Tofu Quiche Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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