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 Tblsp. —
arrowroot powder or cornstarch
1 red
pepper — minced
1 Tblsp. —
tamari
1 Tblsp. — vegan
Worcestershire sauce
1 Tblsp. —
balsamic vinegar
1 Tblsp. —
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 375F for forty minutes.
