Tofu Spinach Pie Recipes
SPINACH AND TOFU PANEER
Provided by Deborah Madison
Categories Soup/Stew Food Processor Garlic Ginger Onion Rice Soy Vegetable Side Vegetarian Quick & Easy Yogurt Dinner Lunch Tofu Spinach Healthy Nutmeg Butter Cumin Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield serves 3-4
Number Of Ingredients 14
Steps:
- 1. Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside.
- 2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water.
- 3. Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes.
- 4. Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree.
- 5. Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice.
EGGLESS TOFU SPINACH QUICHE
I make this quiche without eggs. The tofu gives it a good texture. I've brought it to potlucks where friends aren't vegetarian...no one ever knew! It is always a hit!
Provided by CookingForDummies
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
- In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
- Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 18.5 g, Cholesterol 22.1 mg, Fat 18.8 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 7.1 g, Sodium 488.8 mg, Sugar 1.8 g
TOFU SPINACH PIE
very easy and light quiche I have been making for years! I have recently begun using 2 bags of baby spinach and have "wilted" it in the saute pan on top of the sauteed onions. I have also added broccoli or fresh sugar snap peas along with the spinach. Serve with a salad and crusty bread for a nice light meal.
Provided by kitchendiva
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute/ onions in oil.
- Add in parsley and dill weed and saute.
- add drained spinach.
- add mashed tofu, eggs, margarine and remaining spices.
- Cook at 375 for 25 minutes.
- Sprinkle with cheese.
Nutrition Facts : Calories 384.7, Fat 31.5, SaturatedFat 5, Cholesterol 107.2, Sodium 606.4, Carbohydrate 16.4, Fiber 1.2, Sugar 2.4, Protein 10.9
TOFU & SPINACH PESTO
Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same :) This is an incredibly easy and tasty way to pack the benefits of spinach & the protein content of the tofu to picky eaters. Toss it into your pasta dish, replace tomato sauce on pizza with this, etc. My favourite way to eat is is spread on fresh bread. The measurements make it really easy to remember the recipe and you only need to use 1 measuring cup! I recommend you use firm tofu rather than silky because it is more nutritious. Make it ahead and have pesto on hand whenever you want it!!!
Provided by Geniale Genie
Categories Spreads
Time 5m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Throw everything in a blender or food processor and blend until smooth and creamy. Add salt and pepper is desired (although I really don't think it's necessary).
- Using a tray for large ice cubes (usually 16), fill each individual hole with pesto. Cover and freeze. You should have some left over- keep that to eat fresh.
- Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).
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