For those of you who aren't quite used to the taste of tofu on its own just yet, this recipe toes the line extremely well between egg and tofu.  A little extra red pepper and mushroom doesn't hurt.  smile

Ingredients

  • 1 pound firm tofu, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ cup nutritional yeast flakes
  • ¼ cup cornstarch
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (optional)
  • 10 cremini mushrooms, sliced
  • 1 teaspoon thyme
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes
  • 10 ounces spinach, frozen

Instructions

  • Preheat oven to 350°F. Lightly grease a shallow 9" pie pan and set aside.
  • Combine tofu through lemon in a blender and puree until smooth, stopping to scrape the sides as necessary. Continue to blend until the mixture is an even yellow and resembles a thick batter. Set batter aside.
  • Line a skillet with ¼ cup of water. Add mushrooms and saute over medium-high heat. Once the mushrooms start to get soft, add thyme, basil and red pepper flakes and continue to cook until mushrooms are soft and the water has evaporated.
  • Meanwhile, prepare frozen spinach according to packaging instructions, draining cooked spinach and pressing out any excess water.
  • In a large bowl, mix tofu mixture with mushrooms and spinach. Once combined evenly, poor into prepared pie dish. Bake 30-45 minutes at 350°F, or until thoroughly warm and slighty crusty at theh edges. Allow to cool for 15-20 minutes before slicing.
  • The quiche should still be warm for serving but not piping hot.

Ready in about 1 hour 15 minutes
Makes 8 servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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