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Broccoli Quiche (or spinach)
3 cups broccoli, chopped (you could substitute spinach here too)
1 cup onions, chopped			
3 cloves garlic, minced
water or vegetable broth for cooking onions + garlic
1 lb tofu, crumbled (you can use soft, regular, firm or ex-firm
depending on the creaminess you want)
2 Tbsp lemon juice (I've substituted apple cider vinegar with good
results too)
1 Tbsp dry mustard
1 tsp salt
1/2 tsp black pepper

Preheat oven to 350.  Steam the broccoli.  Saute the onions and garlic
in water or vegetable broth until soft.  Combine half of the tofu with
the lemon juice, mustard, salt and pepper in a food processor or
blender until smooth and creamy.  Fold in the remaining tofu, onions
and garlic, and broccoli.  Bake in a sprayed 9inch pie plate for about
30 minutes.

Note: The last time I made this, I used soft tofu and added it all to
the blender instead of saving half to fold in.  When I tasted it, I
nearly thought that I had mistakenly put eggs in it!  



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