Savory Mushroom Tofu Quiche Recipe
The base of this vegetarian quiche is tofu, but the texture and consistency are very similar to those of a traditional quiche made with eggs. This dish is delicious served with home-fried potatoes or a muffin and a seasonal fresh fruit salad. You might even add a side of soy-based link sausages or sausage patties.
For brunch or lunch, consider serving this quiche with potatoes and steamed greens, such as kale or spinach.
Preparation time: 45 minutes (including 30 minutes to press the tofu)
Cook time: 60 to 70 minutes
Yield: 6 servings
Two 12-ounce bricks firm tofu
2 tablespoons soy sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons minced garlic
2 tablespoons flour
2 tablespoons lemon juice
3 tablespoons olive oil
1 medium onion, chopped
1/2 cup canned mushrooms or 2 cups sliced fresh mushrooms
9-inch pie shell, unbaked
Slice the tofu and place it between two clean towels. Set a heavy cutting board or similar weight on top and press the tofu for 30 minutes.
Preheat the oven to 350 degrees F. In a medium mixing bowl, combine the tofu, soy sauce, dry mustard, salt, black pepper, garlic, flour, and lemon juice. Mash with a pastry blender or fork and mix the ingredients together well. Set aside.
In a small skillet, heat the olive oil. Add the onion and cook over medium heat until the onion is translucent. If you’re using fresh mushrooms, sauté them with the onion.
Add the onion and mushrooms to the tofu mixture. Stir until the ingredients are well blended.
Pour the mixture into the unbaked pie shell and spread the filling evenly. Sprinkle the top lightly with paprika.
Bake for 60 to 70 minutes or until the crust is lightly browned and the quiche is set and looks firm in the middle when you jiggle the pan. Serve immediately.
Per serving: Calories 257 (From Fat 162); Fat 18g (Saturated 2g); Cholesterol 0mg; Sodium 769mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 10g.