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| Chef | |
| Submitted | November 27th 2009 |
| Cuisine | Vegan |
| Category | Breakfast |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
2 Pounds tofu, drained and pressed to remove moisture
2 Cups finely chopped or torn spinach
1 Clove garlic, minced
1/2 red bell pepper, minced
1/2 grated onion or 2-3 chopped scallions
spices to taste: parsley, oregano, garlic, Tamari, paprika
small amount of oil, tomato juice or water to saute
sesame seeds
This vegetarian quiche is still elegant and rich.
Directions
In most cases , tofu should be well drained and pressed before it is to be used. It is especially important that you drain the tofu for this recipe. Wrap the tofu in a towel, or , better yet, between two plates, and then put a heavy pot on top.
Mash drained tofu with pastry blender or potato masher. Set aside. Saute garlic, onion, and pepper in a small amount of oil, tomato juice, or water. Fold into mashed tofu. Spoon into oiled pie pan or quiche pan. Bake at 350 F for about 1 hour or until top is firm and edges are browned. Sprinkle with Sesame Seeds and paprika and serve.
Mash drained tofu with pastry blender or potato masher. Set aside. Saute garlic, onion, and pepper in a small amount of oil, tomato juice, or water. Fold into mashed tofu. Spoon into oiled pie pan or quiche pan. Bake at 350 F for about 1 hour or until top is firm and edges are browned. Sprinkle with Sesame Seeds and paprika and serve.
Citation: http://www.mothersmarket.com/common/recipes/recipes_results.asp?id=372&storeID=EMAF4UHXAMV58MQM1LG58N4W74AAFP7A