There’s nothing like a package of silken tofu to make my day.
And this particular day I decided to try out the Quiche & Veggie Spirals.
For the spirals I used very thin strips of zucchini, yellow squash, red and orange bell pepper and eggplant.
The eggplant I oven roasted for about 10 minutes since it takes a little longer than the other vegetables to become tender. Here the basic quiche recipe:
Silken tofu Quiche filling
Preheat oven to 400º F/200º C
You will need
Puff pastry to line an 11 in. pie or cake pan or 1 unbaked 11 in. frozen piecrust
14 oz (400 g) extra firm silken tofu, patted dry
2 T mustard
2 T oil
2 cloves garlic
2 T nutritional yeast
1 T cornstarch
½ t turmeric
1 T paprika
1 T dried herbs
1 T salt, pepper
On a lightly floured surface roll the puff pastry out to about 13-in. Press it into an 11-in. deep dish pie pan. Prick the crust all over with a fork, even around the sides. Bake 10 min. Remove from oven and brush the bottom of the crust with mustard.
While the crust is baking, combine tofu, nutritional yeast, cornstarch, turmeric, paprika, salt and pepper in a blender; process until smooth.
Sauté the onion in oil for 3 min. Add the garlic and sauté another minute. Add to tofu mixture.
Pour tofu mixture into piecrust. Top with cherry tomatoes, cut in half, and veggie spirals.
Bake 45 – 50 min until the filling is set.
We ate outside on the terrace in the late evening. A green salad, French bread and the quiche were all we needed for a fantastic meal.