Tofu Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 1 tbsp Onions, raw, 1 medium (2-1/2" dia), choppedGreen Peppers (bell peppers), 0.5 cup, chopped Carrots, raw, 1 medium, gratedSpinach, frozen, 0.5 cup Miso, .0625 cup Tahini, 2 tbsp Braggs Liquid Aminos, 1 tbspTofu, soft, 1 block
Heat oil in a large fry pan and sauté onions for about 5 minutes, until the onion is translucent and soft. Add the pepper, carrot, and spinach, and sauté for another 5 minutes. Cover and turn off heat.
In a food processor or blender, mix the tofu, miso, tahini and Bragg’s until very smooth. Pour the mixture over the vegetables in the pan and stir to combine well. If desired, sprinkle with a little paprika.
Bake in preheated oven for about 30 minutes, until the top is light golden brown. Remove from oven and let sit for about 10 minutes to set before serving. May be eaten hot, at room temperature, or cold. May be frozen.
Serving Size: Makes 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user UPFORFUN03.
In a food processor or blender, mix the tofu, miso, tahini and Bragg’s until very smooth. Pour the mixture over the vegetables in the pan and stir to combine well. If desired, sprinkle with a little paprika.
Bake in preheated oven for about 30 minutes, until the top is light golden brown. Remove from oven and let sit for about 10 minutes to set before serving. May be eaten hot, at room temperature, or cold. May be frozen.
Serving Size: Makes 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user UPFORFUN03.
Nutritional Info Amount Per Serving
- Calories: 116.4
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 36.9 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.9 g
- Protein: 7.2 g
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