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Sunday, November 26, 2006

Tofu Broccoli Quiche

Ingredients:

  • 1 9in unbaked pie crust
  • 1 lb broccoli, chopped
  • 1 T olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 lb firm tofu, drained
  • 1/2 c soy milk
  • 1/4 tsp dry mustard
  • 3/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/2 tsp ground red pepper
  • black pepper to taste
  • 1 T dried parsley
  • 2 T grated Parmesan or vegan cheddar cheese
Directions:
  • Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10-12 minutes.
  • Place broccoli in a steamers over 1 inch of boiling water and cover. Cook until tender but still firm, about 2-6 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Saute 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 cheese; process until smooth. In a large bowl combine tofu mixture and broccoli mixture. Pour into pie crust.
  • Bake in preheated over for 35 to 40 minutes or until quiche is set. Allow to stand for 5 minutes before cutting.
Source: Thich nu Tinh Quang / BLUE HERON ZEN CENTRE

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