Tofu Quiche

Real men DO eat tofu quiche! Nobody can resist a slice of this savory dish, chock full of fresh veggies and herbs.

INGREDIENTS

1 Tbsp. olive oil
2 cups button mushrooms, thinly sliced
1/2 cup leeks, thinly sliced
1/2 cup diced carrot
1/2cup broccoli florettes
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 Tbsp. fresh tarragon
1 lb. firm tofu, drained
1/4 tsp. tumeric
1 Tbsp. sweet white miso
2 tsp. umeboshi vinegar
2 tsp. shoyu soy sauce, or to taste
Spring or filtered water
1 9 inch whole grain pie crust, unbaked

Preheat oven to 350° F. In a medium fry pan, heat olive oil over medium heat. Add mushrooms. Sauté 1 minute. Add leeks. Sauté one more minute. Add carrots, broccoli, basil, oregano, tarragon and a small splash of water if needed. Sauté until vegetables are tender.

Crumble tofu into a blender or food processor. Add tumeric, sweet white miso, umeboshi vinegar and shoyu. Blend to a smooth and thick consistency. Transfer tofu to a bowl. Add vegetables, mix together and pour into pie crust. Bake at 350° F for 1 hour. Let stand 30 minutes before serving.

Serves 8

© 2004 - 2008   Natural Kitchen Cooking School   All Rights Reserved.