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Crustless Tofu Veggie Quiche with lean dairy
preheat oven to 350°
1 tablespoon corn starch
Put the above ingredients in a blender and puree till smooth. Stir in (not using the blender) 1 or more of the following:
Pour into quiche dish or pie pan sprayed briefly with Pam and bake at 350 F for 30-40 min or until a toothpick inserted slightly off center comes out clean. Let stand about 5 minutes before serving.
Tofu Broccoli Quiche- Vegan
preheat oven to 400°
1 pound broccoli, chopped, steamed just done
Preheat oven to 400°F (200°C). Prebake pie crust in preheated oven for 10 to 12 minutes.
Tofu Spinach Quiche- Vegan
preheat oven to 375°
8 ounces fresh spinach (1/2 box frozen, thawed and drained)
Line an 8-inch tart pan or pie plate. Prick the base all over with a fork and bake "blind" for 5-6 minutes. It does not need to brown.
Chop the onions and fry them in a little oil until lightly browned (caramelized). Wash the spinach, shake dry and cook it in its own juices in a covered pan until soft -- about 5 to 8 minutes. Drain, chop, and set aside. Crumble the tofu into a blender or food processor. Add the lemon juice, shoyu, 1 tablespoon of the oil, the soya milk, and the salt Mix to a thick, creamy consistency. Adjust the seasoning if desired. Add the spinach to the onion and fold in the tofu cream.
Tofu & Walnut Vegan Quiche
preheat oven to xxx °
3 blocks of firm tofu (drained & pureed)
Line an 9" or 10" pan or pie plate. Prick the base all over with a fork and bake "blind" for 5-6 minutes. It does not have to brown.
Chop the onions, slice the carrots thin, and fry them in a little oil over low to medium heat until lightly browned (caramelized). Wash the broccoli or cauliflower, trim, chop fairly fine, cook in a little water in a covered pan until just tender -- about 5 to 8 minutes. Drain and set aside.
Tofu Sesame Veggie Dairy Quiche
preheat oven to 450°, turn down to 375°
1 pound (450 g) firm tofu, mashed
Fit pastry loosely into a 9" (23 cm) lightly oiled pie plate. Bake for 10 minutes.
Blend the tofu and sesame paste and set aside. Cook the spinach in boiling water for a few minutes. Drain and then rinse with cold water. Squeeze out the excess water, and then chop finely.