Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

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Sunday, September 23, 2012

Tofu Quiche



TOFU QUICHE is pretty easy to make. I think I have a better recipe than this, but I was in a hurry last night, so I just sautéed some onions, blended up the tofu and seasonings, pressed a crust into a quiche pan (a pie plate will do) and baked it for 40 minutes at 375 degrees Fahrenheit. Serve with some greens or a salad.

Ingredients
1 bottom crust
1 onion – chopped and sautéed in olive oil
1 package – tofu
1/3 cup – nutritional yeast
2 Tbl. – arrowroot powder or cornstarch
1 red pepper – minced
1 Tbl. – tamari
1 Tbl. – vegan Worcestershire sauce
1 Tbl. – balsamic vinegar
1 Tbl. – brandy or 1/3 cup white wine

Method
Make one crust and press it into a quiche pan or pie plate. I added a little nutritional yeast and gomasio (toasted sesame seeds and salt) to my dry ingredients. I also added too much oil, so I’m not giving out THAT recipe.

Saute the chopped onion until just beginning to brown. Spread on the crust.

Blend the other ingredients as best you can. You will have to be stirring from above, carefully. I, as usual, managed to chip off the end of my bamboo spoon. I guess it added some roughage to the meal. If you add a tad of water, it might make this easier, but I wanted to keep it thick and spreadable.

Spread the smooth tofu mix on the onions. Bake at 375 for forty minutes.

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