Crustless Tofu Quiche

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Crustless Tofu Quiche calories by ingredient

Introduction

Adapted from a recipe I found on Vegweb, but I like different veggies. Beware this makes a ton of food so make sure you use one very large pie plate or maybe a small baking dish for what doesn't fit in a small pie plate.

Note that this recipe does not include added salt. It is good without, but I like to add about 1t salt to the quiche base for added flavor. Adapted from a recipe I found on Vegweb, but I like different veggies. Beware this makes a ton of food so make sure you use one very large pie plate or maybe a small baking dish for what doesn't fit in a small pie plate.

Note that this recipe does not include added salt. It is good without, but I like to add about 1t salt to the quiche base for added flavor.

Number of Servings: 8

Ingredients

1 1/2 c sliced mushrooms

1 leek, sliced

one can (or equivalent volume of frozen) quartered artichoke hearts, drained

2 cloves garlic, minced

1/4 c green onions

1 red bell pepper, seeded and chopped

for quiche base:

1 pkg firm tofu

1 pkg silken tofu

2T nutritional yeast

1T tahini

1 1/2t cornstarch mixed with 1/4c soymilk

1t tumeric

Directions

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.