Spinach Tofu Quiche
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Spinach Tofu Quiche
  Spinach    Tofu    Quiche    Vegetarian    Vegan  
Last updated 6/12/2012 12:52:06 AM. Recipe ID 13774. Report a problem with this recipe.
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      Title: Spinach tofu quiche
 Categories: Vegetarian, Vegan, Main dish
      Yield: 19 Servings
      1    Whole wheat pie crust
      1 lb Firm tofu; crumbled
    1/4 c  Brown rice vinegar
      1 ts Onion powder
      1 ts Fine sea salt
    1/2 ts Dry mustard
      1 tb Olive oil
      1 md Onion; finely chopped
      1    Garlic clove; minced
      2 c  Mushrooms; thinly sliced
      1 tb Tamari
      1 lb Spinach; well washed, stems
           -removed and leaves cut
    1/4 c  Fresh basil leaves, tightly
           -packed; finely chopped
      1 lg Tomato; sliced
   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
   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
   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

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Recipe ID 13774 (Apr 03, 2005)

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