Put the above ingredients in a blender and puree till smooth. Stir in (not using the blender) 1 or more of the following:
1/2 cup chopped onion, sautéed in liquid of choice

1/2 - 1 cup chopped fresh mushrooms
1 cup chopped cooked broccoli, spinach or leeks
1/2 cup fat-free mozzarella cheese
herbs to taste (parsley, basil, marjoram are all good)

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.

1 pound broccoli, chopped, steamed just done
1 tablespoon olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 pound firm tofu, drained
1/2 cup soy milk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
black pepper to taste
1 tablespoon dried parsley
3 tablespoons grated soy or rice Parmesan cheese

Preheat oven to 400°F (200°C). Prebake pie crust in preheated oven for 10 to 12 minutes.
Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in the cooked broccoli and heat through.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

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.

3 blocks of firm tofu (drained & pureed)
2 large carrots (diced small)
1/2 cup walnuts (roughly chopped)
1 pound broccoli or cauliflower(roughly chopped, stems peeled)
1 1/2 teaspoons salt
5 teaspoons cider vinegar
1/2 cup soy milk
fresh basil (torn)- about 8 leaves

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.
Crumble the tofu into a blender or food processor. Add the soy milk, vinegar, salt and basil. Mix to a thick, creamy consistency. Adjust the seasoning if desired, then fold in the vegetables.
Pour the mixture into the prepared tart pan, sprinkle in the walnuts. 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.

1 pound (450 g) firm tofu, mashed
2 tablespoons tahini (ground unhulled sesame seed paste)
2 punds fresh spinach
1/2 cup lowfat mozzarella cheese, grated
2 medium onions, diced
2 medium carrots, grated or julienned
1 tablespoon peanut or green olive oil
2 tablespoons fresh parsley, chopped
1/8 teaspoon ground pepper
1/8 teaspoon ground nutmeg
1-2 tablespoons toasted sesame seeds

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.
Toast the sesame seeds in a dry frying pan until they begin to pop. Spread on a cool plate and set aside. Fry the onion, parsley, pepper, and nutmeg in the oil until brown. Mix the spinach, onion, and the remaining filling ingredients in a large bowl. Then pour the mixture into the pie shell, sprinkle with the sesame seeds. Bake for 30 minutes at 375F (190C).