Spinach And Tofu Quiche. Tofu and milk are blended, then baked with spinach, garlic, onion, Cheddar and Swiss cheeses. Soy milk and cheeses may be substituted to make a veggie I make this quiche without eggs. The tofu gives it a good texture.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth.
I love tofu quiche so much!
I saw Ashley's version over at the Edible Perspective and bookmarked it- love yours with the mushrooms too :) So pleased I've used tofu for scrambles before but never quiche.
You can cook Spinach And Tofu Quiche using 12 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Spinach And Tofu Quiche
- You need 200 grams of All purpose flour.
- You need 100 grams of Cold butter.
- It's 1 pinch of Salt.
- Prepare 1 tbsp of Cold water.
- Prepare 1 bunch of Spinach.
- It's 150 grams of Tofu (hard tipe).
- It's 1 tbsp of Chopped garlic.
- You need 1/4 of Chopped onion.
- You need 1 of Salt and pepper.
- It's 3 of Eggs.
- Prepare 180 ml of Heavy cream.
- Prepare 1 pinch of Oregano.
I sometimes have a problem with mushrooms and spinach being too watery in the. Learn how to make this classic meal with a twist: Vegan spinach tomato basil and tofu quiche require only a few ingredients and it's so easy to make you won'. The second recipe I tried from The Lusty Vegan was No-Tofu Spinach and Mushroom Quiche—I loved it! It's firmer than a silken tofu puree, but not chewy like diced tofu in a tofu scramble.
Spinach And Tofu Quiche step by step
- For the dough: mix the flour and salt. Add the butter cut into cubes and incorporate it into the flour with your fingers until the flour gets moist. Add the cold water, 1 spoon at a time, until it comes together. Put the dough in a form pressing it with fingers (bottom and bords). Bake it for 10 minutes at 180 C..
- Filling: sauté the onion and garlic with a little bit olive oil. Add the chopped spinach and fry it until it wilts. Add salt and pepper to taste. Take it off the heat. Break the tofu with your fingers and mix it with the spinach. Put this mixture in the pre heated dough..
- Cream: mix the eggs, heavy cream and oregano. Add salt and pepper to taste. Put it over the spinach..
- Bake it for about 40 minutes, 180 C, or until it gets gold. If you prefer, add some parmesan cheese on top of it after 20 minutes of baking..
The extra fat and protein from the chickpeas gives this regular flour alternative a nice "eggy" texture, which works. These spinach tofu quiche cups are actually so so good. The black salt makes them taste like eggs, the phyllo cups provide the perfect little cup for easy and clean eating while still being crunchy and delicious. Spinach makes it go from okay to awesome because spinach is awesome. I make this quiche without eggs.