Tofu, Spinach & Mushroom Quiche, No Crust, Vegan

1 block Tofu, firm
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Turmeric, ground
1/2 tsp Salt
1/4 C nutritional yeast flakes
1/4 C Cornstarch
1 tbsp Dijon Mustard
1 tbsp Lemon juice
8 oz pkg Mushrooms , sliced
1 tsp Thyme, ground
1/2 tsp Basil
1/4 tsp red pepper flakes
1, 9 oz pkg Spinach, fresh
1/3 C Imagine No Chicken Broth

Preheat oven to 350F. Lightly grease a shallow 9" pie pan and set aside. Combine tofu, garlic, onion, turmeric, salt, nooch, cornstarch, mustard, and lemon in a blender and puree until smooth, stopping to scrape the sides as necessary. Continue to blend until the mixture is an even yellow and resembles a thick batter. Set batter aside. Add broth to skillet on med/high heat. Add mushrooms and saute. Once the mushrooms start to get soft, add thyme, basil and red pepper flakes and continue to cook until mushrooms are soft. Add spinach and cover till steamed and wilted. In a large bowl, mix tofu mixture with mushrooms and spinach. Once combined evenly, poor into preprared pie dish. Garnish with red bell pepper slices if desired and bake 30-45 minutes at 350, or until thoroughly warm and slighty crust at edges. Allow to cool for 15-20 minutes before slicing. The quiche should still be warm for serving but not piping hot.

Serving Size: 8 Slices