Crustless Tofu Quiche
- Number of Servings: 8
Ingredients
1 1/2 c sliced mushrooms1 leek, slicedone can (or equivalent volume of frozen) quartered artichoke hearts, drained2 cloves garlic, minced1/4 c green onions1 red bell pepper, seeded and choppedfor quiche base:1 pkg firm tofu1 pkg silken tofu2T nutritional yeast1T tahini1 1/2t cornstarch mixed with 1/4c soymilk1t tumeric
Preheat oven to 375F.
Prepare quiche base by combining listed quiche base ingredients in a blender or food processor until smooth.
Lightly oil a pan (I use cooking spray) and saute veggies until tender.
Fold veggies into quiche base and pour into a glass pie plate. Bake for 30-40 minutes or until tanned on top.
Slice pie into 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user COOLHEELS.
Prepare quiche base by combining listed quiche base ingredients in a blender or food processor until smooth.
Lightly oil a pan (I use cooking spray) and saute veggies until tender.
Fold veggies into quiche base and pour into a glass pie plate. Bake for 30-40 minutes or until tanned on top.
Slice pie into 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user COOLHEELS.
Nutritional Info Amount Per Serving
- Calories: 121.9
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 35.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.8 g
- Protein: 13.5 g
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