Spinach Tofu Quiche
Spinach Tofu Quiche (from John Robbins)
Serves 4-6
Ingredients:
Pie Crust (bottom only)
1 lb firm tofu, crumbled
¼ c brown rice vinegar
1t onion powder
1t sea salt
½ t dry mustard
1 T olive oil
1 medium onion, finely chopped
1 garlic clove, minced
2 c. thinly sliced mushrooms
1 T tamari
1 lb spinach, cut
¼ c tightly packed fresh basil leaves, finely chopped
1 large tomato, sliced
Preheat oven to 350F.
Roll out pie dough and fit it in 9 inch pie pan. With a fork, price holes 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 medium heat. 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 often, 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 circle, 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.