
What You Need:
- 1 cup frozen spinach, thawed and squeezed dry (thaw and squeeze before measuring)
- 1 teaspoon Tony Charchare's salt free seasoning (you can use any salt free creole/cajun seasoning
- 1/2 teaspoon salt
- 1 pound extra firm tofu, squeezed to remove liquid
- 1/2 cup plain soymilk
- 1 teaspoon wet mustard
- 3 tablespoons nutritional yeast
- 2 1/2 tablespoons vegan parmesan
- Cayenne, to taste
- 1/3 cup packed fresh basil
- 1/3 cup fresh herbs (I used marjoram and sage, you could just use more basil if that's easier)
- 1 9" unbaked pie crust, or four mini ones about 4 inches in diameter
- paprika and thinly sliced tomato for garnish
What You Do:
- Set aside 1/3 cup of the squeezed spinach and chop finely.
- In a food processor, puree the remaining ingredients until smooth.
- Stir in the chopped spinach and season to taste with more cayenne and salt if needed..
- Pour the tofu mixture into your unbaked crust (or divide equally in quarters for mini quiches) and garnish with tomato and paprika.
- Bake at 400F for about 30 minutes or until somewhat set in the middle. If the edges begin to brown, cover with strips of foil.
- Let rest 20 minutes and slice.
Wow, that looks amazing! And I'm seriously running out the hardware store today to look for those pans.
ReplyDeleteOoh, that looks good. And pretty! The tomato slice looks great this way.
ReplyDeleteI prefer to think you found a GIGANTIC tomato!
ReplyDelete"that tomato is fucking huge"
ReplyDelete