Tofu Spinach Quiche
(15)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 cup sliced mushrooms1/4 cup chopped onion1 garlic clove minced2 tsp. olive oil3 cups fresh spinach leaves packed1 t salt1/4 t black pepper1 block tofu extra firm3/4 cup egg substitute (egg Beaters)1 large egg3 T shredded parmesan cheese
Directions
Heat olive oil in a large skillet with high sides over medium heat. When oil is hot add mushrooms, onion & garlic and saute for 3 minutes. Add spinach leaves, mix together using a wooden spoon, and cover and cook on low heat until spinach is wilted, about 3 minutes. Remove from heat & remove cover. Cut tofu into one inch cubes and place in a blender with egg substitute, egg, salt and black pepper. Blend until mixture is smooth. Pour into a large bowl and fold in the spinach mixture. Spray a 10 inch pie dish and pour the entire mixture into the dish. Sprinkle evenly with the shredded cheese and bake in a pre-heated 350 degree oven for 1 hour, 10 minutes or until top is a golden brown. Let cool at room temp. for about 15 minutes before serving. Makes 8 servings as a side dish.

Number of Servings: 8

Recipe submitted by SparkPeople user HYEFIVE.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 110.5
  • Total Fat: 6.8 g
  • Cholesterol: 29.2 mg
  • Sodium: 398.2 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 11.1 g

Member Reviews
  • CD12277537
     Didn't need to cook it as long as suggested above, would actually cook 5 minutes less than I did....about 55 min. Used 3 eggs instead of egg beaters. Would want more veggies in it next time and more onions. - 10/21/12
  • REBECCA259
     I hope you know you do NOT NEED EGGS to make tofu quiche! It will work fine without eggs! if you are worried about it congealing just add a little corn starch. - 8/25/12
  • GINAKINA
     This was good! I used tomatoes instead of mushrooms and a little extra garlic and it came out great. Oh, I also just cut the tofu into very small cubes because I didn't feel like blended. I liked it a lot, so did my husband. - 6/13/07
  • CD8151099
     OM NOM NOM! Hot for Lunch and Cold Leftovers for a quick snack. - 1/19/13
  • LUNARAEVN
     This really was good. I am new to cooking with tofu but found this recipe very quick & easy. The texture of final dish was perfect. It is also a versatile dish. You can switch it up with other vegies. Oh, I used a food processor instead of blender and had no problems with lumpiness. Very smooth. - 5/20/11
  • CCMESPARKY
     We loved it. I only gave 4 stars b/c it came out a bit watery--prob b/c i didn't drain the juice from the spinach. I added tomatoes, too. Next time I am going to try broccoli instead of spinach or drain the spinach first. - 4/2/11
  • LALA0611
     loved it! I am new to tofu and found this easy to make and tasty. I did not have any mushrooms so I used Zucchini instead.. but it was yummy anyway. Next time I will use the shrooms and maybe add some red peppers.. - 3/5/10
  • TOONACAT
     It smelled good while baking, but the texture wasn't good for me. Also, I think it needed more spice. - 8/26/07
  • LEPRECHAUN0610
     Really quite tasty. i used more garlic though and threw in some zucchini. Perfect. - 5/12/07
  • LESEIF
     you can replace the eggs in this! - 3/21/07
  • KITTYGAL2
     First time using tofu in a recipe! Was quite surprised to find out that I liked it very much. This is a simple recipe to prepare and provided healthy nutrients. I used fresh spinach and added other veggies, including peppers and diced zucchini. - 7/23/11
  • FITFABME2
     Tasty! - 12/15/10
  • ANGIERUNNER
     It was good, I would add more seasoning tho - 3/6/08
  • MIM100
     oh no....wrong recipe !!! sorry !!
    - 10/19/07



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