TOFU SPINACH PIE
very easy and light quiche I have been making for years! I have recently begun using 2 bags of baby spinach and have "wilted" it in the saute pan on top of the sauteed onions. I have also added broccoli or fresh sugar snap peas along with the spinach. Serve with a salad and crusty bread for a nice light meal.
Provided by kitchendiva
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute/ onions in oil.
- Add in parsley and dill weed and saute.
- add drained spinach.
- add mashed tofu, eggs, margarine and remaining spices.
- Cook at 375 for 25 minutes.
- Sprinkle with cheese.
Nutrition Facts : Calories 384.7, Fat 31.5, SaturatedFat 5, Cholesterol 107.2, Sodium 606.4, Carbohydrate 16.4, Fiber 1.2, Sugar 2.4, Protein 10.9
SPINACH AND MUSHROOM TOFU QUICHE
I have a question about step #3 in the cooking directions. It sates the following: In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. There is no broccoli in this recipe.
Provided by VegBear
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
- Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
- In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
- Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
Nutrition Facts : Calories 273.4, Fat 16.2, SaturatedFat 3.6, Sodium 532.4, Carbohydrate 22.9, Fiber 4.4, Sugar 3.2, Protein 12.5
EGGLESS TOFU SPINACH QUICHE
I make this quiche without eggs. The tofu gives it a good texture. I've brought it to potlucks where friends aren't vegetarian...no one ever knew! It is always a hit!
Provided by CookingForDummies
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
- In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
- Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 18.5 g, Cholesterol 22.1 mg, Fat 18.8 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 7.1 g, Sodium 488.8 mg, Sugar 1.8 g
SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)
Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which you could substitute for paneer in a pinch. Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, fennel seeds, chiles, coriander and turmeric. Here, seared tofu and yogurt are stirred in at the end, making it a creamy, satisfying, almost-vegan meal that's wonderful served with naan or over rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
- Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
- Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
- Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
- Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH, TOFU AND SESAME STIR-FRY
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
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