Easy Recipes Tofu / Complicated Recipes

Easy Recipes Tofu

Easy Delicious Recipe, Perfect For Brunch, Lunch or Dinner

Rich, Satisfying Spinach Tofu Quiche, perfect with carrot salad or green salad, and brown rice.

Vegan Chef Isa Chandra Moskowitz knows how to make a delicious creamy vegan quiche. To make this recipe, Sarah Kingsbury borrowed her technique from the Broccoli Quiche recipe in Vegan Brunch. Cashews are the secret!

Spinach Tofu Quiche featured on SV Blog, one of 10 High Protein Vegan Recipes!

Total Prep & Cook Time: 60 min

Yield: 8 Servings

Nutrition Data, 267 g Serving: 344 cal, 35g carb, 18 g fat, 689 mg sodium, 5g fiber, 15g protein, low Cholesterol, good source Vit C, A, K, Folate, Iron. Estimated glycemic load 21

Pie Crust Ingredients:

  • 1 1/2 cup unbleached white flour
  • 2/3 cup cold vegan spread (e.g. organic Earth Balance brand)
  • 3 Tbsp cold water

Crust Directions:

  • 1. Measure flour into a large bowl and chill in the freezer for half an hour
  • 2. Cut in cold vegan butter with a pastry blender or a fork until mixture is the texture of coarse grains
  • 3.Protein Ebook Rub mixture between your hands until it resembles corn meal
  • 4. Add water bit by bit mixing with your hands until dough starts to clump together
  • 5. Form dough into ball and press flat
  • 6. Roll out evenly on a floured surface, about 1/8 inch thick
  • 7. Place in 9" glass pie plate and crimp edges
  • 8. Wrap and chill in fridge until filling is ready

Filling Ingredients:

  • 1 lb firm tofu, crumbled
  • 1/2 cup raw, unsalted cashews
  • 1/4 cup nutritional yeast
  • 2 bunches fresh spinach, washed, stemmed, and chopped fine; or 16 oz frozen spinach, thawed, drained, and chopped fine
  • 2 Tbsp extra virgin olive oil
  • 1/2 small onion chopped
  • 1 Tbsp minced garlic
  • 1 veggie bouillon cube
  • 1/2 tsp dried marjoram
  • 1 tsp dried basil
  • pinch of cayenne
  • 1/2 paprika
  • 1/2 tsp Mrs. Dash Table Blend spice mix
  • 1/2 tsp salt
  • 1/4 Tbsp ground black pepper
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Zucchini bread, smoothies: 2 educational recipes for kids  — The Birmingham News - al.com
These recipes are from Deb Wakefield of P.E.E.R., a nonprofit that I profiled yesterday. She and her peers use them to teach kids to use and like vegetables and fruits in their food. Zucchini Bread. Makes 2 loaves (one to eat- one to share!) Ingredients.

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