TOFU QUICHE WITH BROCCOLI
This is one of the best quiches I have eaten! It is also one of the easiest to make!
Provided by WhirledPeas
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
- In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
- Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.
Nutrition Facts : Calories 337.4 calories, Carbohydrate 26.3 g, Fat 19.6 g, Fiber 5.4 g, Protein 18 g, SaturatedFat 3.9 g, Sodium 532.2 mg, Sugar 3.4 g
VERSATILE VEGAN TOFU QUICHE (EVEN THE CRUST IS VEGAN)
Always wanted to try a tofu quiche to have a savory one-dish meal but feel that vegetarians really miss out on quiche? While I am not vegan, I hate eggs and an eggy taste but am trying to include more purely vegan foods in my diet so I came up with this delicious tidbit. You can cut prep time down drastically by using a pre-made 9" pie crust, Whole Foods sells some organic ones, but my pie crust recipe is yummy, vegan, and not that difficult. However, this does not use water-packed tofu like some tofu quiche recipes--google "mori nu firm silken tofu" to see what I am talking about, this is nifty tofu that does not require refridgeration when sealed. This uses up two little 12.3-oz packages. Because it does not require refridgeration, you can buy it in bulk on the internet if it's not available at a health food store or large supermarket nearby. I wanted to use it for its more pudding-like texture than water-packed silken tofu. You don't have to be vegan or vegetarian to appreciate the awesomeness of this recipe that uses no eggs; you can also use shortening or real butter in place of Earth Balance but I swear by EB. Feel free to use other veggies, spinach and mushroom is a quintessential classic (and one of my favorite pizza combos!) but I like finely chopped broccoli and shredded carrot too.
Provided by the80srule
Categories One Dish Meal
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 17
Steps:
- To make the crust, whisk the flour, salt, and onion powder together in a large bowl.
- Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl.
- Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball.
- Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.
- Lightly grease a 9" pie pan with a little olive oil, about 1 teaspoon or so.
- Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate.
- Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.
- Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup.
- Wash the mushrooms and slice them.
- Put the tofu and soymilk into a large bowl, and beat with a hand mixer.
- Beat in the dry spices and nutritional yeast.
- Add the spinach and mushrooms, and whisk in by hand.
- Pour the tofu filling into the pre-baked pie crust.
- Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!
Nutrition Facts : Calories 159.8, Fat 4, SaturatedFat 0.6, Sodium 336.2, Carbohydrate 20.5, Fiber 2.9, Sugar 1.9, Protein 11.6
TOFU MUSHROOM "QUICHE"
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust of your choice. The yeasted crust is not vegan, as it contains an egg.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Mix up the pie dough and when ready roll or press out to line a 9- or 10-inch tart pan. Set in the refrigerator to rest. Meanwhile place the dried mushrooms in a pyrex measuring cup and pour in 1 cup boiling water. Let sit for 20 minutes or longer. Set a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze over the strainer to extract as much flavorful liquid as possible, rinse away any lingering sand, and chop medium-fine. Set aside. Measure out 1/3 cup of the mushroom broth.
- Heat one tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, and add a generous pinch of salt. Continue to cook, stirring often, until the onions are tender and lightly colored, about 8 minutes. Add the garlic and cook, stirring, until it begins to smell fragrant, 30 seconds to a minute. Stir in the fresh and dried mushrooms and turn the heat up to medium-high. Cook, stirring or shaking the pan, until the mushrooms have begun to sweat and soften, about 5 minutes. Add the thyme and season to taste with salt and pepper. Continue to cook, stirring often, until the mushrooms are tender. If desired add the wine and stir to deglaze the pan. When the liquid has evaporated remove from the heat.
- Preheat the oven to 350 degrees. Place the tofu, soy sauce, miso, yeast extract, tahini and cayenne in a food processor fitted with the steel blade and blend the ingredients until smooth. Stop the machine and scrape down the sides of the bowl, then process again. With the machine running add 1/3 cup of the mushroom broth and process until smooth. Scrape into a large bowl, add the cooked mushrooms and onions, and stir together.
- Brush the crust with the remaining olive oil and place in the oven for 10 minutes. Remove from the oven and fill with the tofu mixture. Bake 35 to 40 minutes, until the top is a rich golden brown and the filling has set. Remove from the heat and allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 2 grams
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