Tofu Quiche

Here it is! So many people have been encouraging me to get back to my vegan cookbook project. So the first step is to test the recipes as I'm writing them. Here's where you come in. Please try them out and let me know what you think (you can use the contact form on my website to send me your comments). Does it work for you, was it difficult or easy, did you serve the dish to anyone else, what did they think? This kind of thing. 

Thanks very much for helping! I'll be posting recipes regularly on this blog and tagging them under vegan, so click on the "vegan" tag in the left column to find them.

Amor y Paz

Cyrus

Tofu Quiche

Preheat oven to 350°

1 lb. Tofu (half blended till smooth, half crumbled)
1 small onion, chopped fine
1/4 lb. mushrooms sliced
2 Tbsp. Soy “bacon bits”
2 Tbsp. olive oil
1 Tbsp. flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1 Tbsp. nutritional yeast
1 Tsp. Dijon Mustard
Sprinkling of paprika
1 unbaked pie crust (either handmade or if you use store bought look for a brand that doesn’t use lard!)

Sauté onions and mushrooms in oil 10 min. Add the Soy “bacon bits for the last few min. While onions and mushrooms are cooking pre-bake pie crust just a few minutes until beginning to brown on top. Mix dry ingredients together then fold along with mustard and sautéed mushrooms into Tofu and pour into pie crust.  Sprinkle paprika on top and Bake for 45-60 min. till firm. Let quiche cool for 10 minutes before serving, it will set up much nicer.