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Recipe by: Vegan Handbook
Servings: 6
Two 10.5oz packages silken firm tofu
1/8 tsp garlic powder
1 small onion, coarsely chopped
pinch of turmeric (optional, for color)
2 T prepared mustard
1 C vegetable broth
1/2 tsp cumin
salt & pepper to taste
1 lb greens, rinsed, finely chopped, and cooked (drain well)
– Coat a 9″ pie plate with cooking spray. Set aside. Preheat oven to 450 degrees.
– In a food processor or blender, process all ingredients except greens until smooth.
– In a large bowl, combine mixture with greens. Spoon into greased pie plate.
– Bake quiche about 65 minutes, or until golden and knife inserted in center comes out clean.
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March 19th, 2012 at 1:24 pm
I don’t know anything about her other recipes, but I can see why this one wouldn’t come out well. I always use cornstarch or potato starch in my tofu quiches, otherwise they don’t set up. If you’d like to try again, check out my Swiss Chard Pie: http://blog.fatfreevegan.com/2009/06/savory-swiss-chard-pie.html