Tofu Spinach Quiche

4.2 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Tofu Spinach Quiche calories by ingredient
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Serve warm or cold, as a side or a snack. Serve warm or cold, as a side or a snack.
Number of Servings: 8


    1 cup sliced mushrooms
    1/4 cup chopped onion
    1 garlic clove minced
    2 tsp. olive oil
    3 cups fresh spinach leaves packed
    1 t salt
    1/4 t black pepper
    1 block tofu extra firm
    3/4 cup egg substitute (egg Beaters)
    1 large egg
    3 T shredded parmesan cheese


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.

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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    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

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  • 2 of 2 people found this review helpful
    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

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  • Very Good
    2 of 2 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    OM NOM NOM! Hot for Lunch and Cold Leftovers for a quick snack. - 1/19/13

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  • Incredible!
    1 of 1 people found this review helpful
    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

    Was this review helpful?   yes  No
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