Tofu Spinach Quiche- Vegan
Small pie, 8"- double the filling for a 10" pie
preheat oven to 375°
8 ounces fresh spinach (1/2 box frozen, thawed and drained)
2 cups firm tofu, drained
2 teaspoons oil
Juice of 1 lemon
2 tablespoons Shoyu (soy) sauce
2 tablespoons sunflower oil
2/3 cup soy milk
2 medium onions, chopped fine, caramelized
pinch of salt
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.
Pour the spinach/onion mixture into the prepared tart pan and bake in the middle of the oven at 375 degrees for 30 minutes or until set. Allow to cool for about 10 minutes before cutting.
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