Tofu Quiche

This quiche is tasty, quick to prepare and a good way to use up some random veggies you might have. It’s a lot lighter than traditional egg-and cheese quiches. I topped this quiche with some shredded cheese, but it doesn’t need it. In fact you could add some shredded cheese to the whole thing if you wanted…

Eggless Tofu Quiche – from The Vegetarian Family Cookbook by Nava Atlas

 1 1/2 Tbs olive oil

1 1/2 cups chipped onion

2 minced garlic cloves

One 16 oz tub tofu, drained

1 Teaspoon curry

Chopped veggies of your choice. I chose one head broccoli, 1 red peppers and 2 carrots.

Salt and pepper to taste (It needs pepper at least.)

Optional: I added 1/4 teaspoon cayenne for some heat.

One 9-inch pie crust…I used this one. It took two batches for one pie dish.

1. Preheat oven to 350.

2. Saute onion and garlic in the olive oil until browned.

3. Blend half the onion mixture, curry and tofu together until smooth. (Here’s where you add salt, pepper, cayenne and cheese too if you’d like.)

4. In a mixing bowl, mix veggies and tofu mixture.

5. Fill pie crust (Sprinkle with cheese if desired)

6. Bake for 40 minutes (Mine baked for 50 and the carrots were still a little crunchy). let stand for 10 to 15 minutes.

7. Eat and be grateful that you’re eating.

Advertisements

5 thoughts on “Tofu Quiche

  1. This looks delicious!!! I’m just learning about using tofu. I’m not a vegetarian, but I am working on losing weight and tofu is helpful! :)

    Do you have any recipes that marinate tofu or prepare it in a new way other than thrown in with stir fry? Do you always press your tofu before you cook with it? Thanks! :)

    • Hey! Tofu is SO good. My husband forgot that this was an eggless quiche, hahaa….thats how much the texture was like egg! Tofu is pretty versatile. It’ll pick up the flavors of whatever you cook it with. One of my favorite tricks is to use tofu instead of ricotta cheese in lasagna. Much healthier and still delicious. You can marinade it in the same stuff you marinade meat it, then grill it, saute it, whatever! Just remember, the firm tofu, you can make soft…through pressing and blending. But if you want tofu with shape, for sandwhiches, etc, you’ll want to get firm. When you press out the water before you marinade, you allow the air pockets in the tofu to pick up more marinade. You’ll get flavor throughout. I’ll keep the tofu recipes coming!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s