Sunday, October 24, 2010

Crustless, Eggless Quiche

Doesn't sound very fun, eh? Well, let me tell you - this quiche tastes GREAT. I couldn't believe how smooth the tofu gets from a whirl in the food processor- it was unreal. I saw the recipe HERE initially, on This is Vegan. The original recipe can be found HERE. I left the sweet potato out because I didn't have one, though I didn't feel I was missing anything!

Garden Quiche:
1 package firm tofu
1 small onion
1/2 yellow pepper
1/2 red pepper
1/2 cup mushrooms, sliced
1/4 tsp tumeric
1/4 tsp garlic powder
1 tsp. black pepper
1 Tbsp. miso
1/2 cup nutritional yeast

Saute Veggies.

Put the rest of the ingredients in food processor and blend.

Fold together and bake at 350 for 35 minutes. Let sit and eat! I had mine with a nice salad with some of my balsamic dressing from yesterday.

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