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Spinach Tofu Quiche

Spinach Tofu Quiche recipe image
This French main features Wheat pie crust, Firm tofu; crumbled, Onion powder, Fine sea salt, Dry mustard. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 19
Calories: 540.8
Dietary: Vegan, Vegetarian
Description
This French main features Wheat pie crust, Firm tofu; crumbled, Onion powder, Fine sea salt, Dry mustard. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Whole Wheat pie crust
  • 1 lbs Firm tofu; crumbled
  • 1 teaspoons Onion powder
  • 1 teaspoons Fine sea salt
  • 1/2 teaspoons Dry mustard
  • 1 tablespoons Olive oil
  • 1 md Onion; finely chopped
  • 1 Garlic Clove; minced
  • 2 cups Mushrooms; thinly sliced
  • 1 tablespoons Tamari
  • 1 lbs Spinach; well washed, stems
Directions
  1. 1
    -removed and leaves cut -small 1/4 c Fresh basil leaves, tightly -packed; finely chopped 1 lg Tomato; sliced Preheat the oven to 350 degrees. Prick holes in the pie crust dough all over the bottom and sides of the pie shell. Bake until a light golden color, 20 to 25 minutes. Let cool. Put the tofu, rice vinegar, onion powder salt and mustard in a blender and blend until smooth. Transfer to a large bowl. Heat the oil in a large frying pan over mediumheat. Add the onion, garlic, mushrooms, and tamari and cook until the mushrooms are browned, about 6 minutes. Add the spinach, cover and cook until the spinach is wilted, 2 to 3 minutes. Uncover and cook, stirring oftnem, until the excess moisture has evaporated, about 3 minutes. Add to the tofu mixture, along with the basil, and stir to mix. Pour into the baked pie crust. Arrange the tomato slices, overlapping in a cirlce, on top. Bake until the top is lightly browned and the filling seems firm in the center, 40 to 50 minutes. Let cool 15 minutes. Serve warm or at room temperature. From DEEANNE's recipe files
  2. 2
    Brown rice vinegar

Nutrition Facts

Servings 19

Amount Per Serving
Calories 540.8kcal
% Daily Value *
Total Fat 14.1g22%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 5110.9mg213%
Total Carbohydrate 37.0g13%
Dietary Fiber 5.5g22%
Sugars 4.5g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, chopped, clove, crumbled, crust, dry, fine, finely, firm, french, frying, main, minced, mushrooms, mustard, oil, olive, onion, pie
Read it online: https://www.chefs-mate.com/recipe/spinach-tofu-quiche/