Tofu quiche
Author: 
Serves: 4
 
[yasr_overall_rating] Adapted from Chloe Ting
Ingredients
  • 14 oz firm tofu, pressed
  • ½ large red bell pepper, chopped (100g)
  • 60 g spinach
  • ½ medium zucchini, chopped (100g)
  • 4 oz button mushrooms, chopped
  • ¼ tsp turmeric
  • 2 tbsp nutritional yeast
  • 1 tbsp italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • black pepper
  • Serve with avocado!
Instructions
  1. Set tofu aside an press all the water out (20 mins).
  2. Roughly chop the mushrooms, bell pepper and zucchini. Add to a skillet and cook till soft. Add spinach and mix till wilted. Season with ½ tsp salt and black pepper.
  3. In a blender blend together tofu, turmeric, italian seasoning, nutritional yeast, garlic powder and ½ tsp salt + 2 tbsp water until smooth.
  4. Add ot the veggies and mix well.
  5. Line a cake pan or 8 x8 pan with parchment. Pour in the batter and spread until smooth on top.
  6. Bake for 30-40 mins at 350F.
Nutrition Information
Calories: 142 Fat: 6g Carbohydrates: 10g Fiber: 4g Protein: 16.1g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2022/01/10/crustless-tofu-quiche-vegan-oil-free/