Tofu Spinach Quiche

A delicious vegan and cholesterol free recipe that is perfect for a brunch or main course.

Ingredients:

1 block of firm tofu
1 16oz bag of frozen spinach
1 frozen whole wheat pie crust
¼ yellow onion diced or 3 to 4 green onions diced
1 tbs of crushed garlic (3 or 4 cloves)
1 tbs of veggie broth powder or 1 crushed veggie bouillon cube
¼ cup of nutritional yeast
2 tbs of corn starch
1 tsp of crushed Italian Seasoning
1 tsp of marjoram
1 tbs of Dijon mustard
1 tbs of soy sauce
½ tsp of salt
Dash of paprika
1 tbs olive oil
4 white mushrooms sliced
6 cherry tomatoes sliced in half

Preparation:

Sauté in olive oil the garlic, onion, spinach, seasonings and salt on a medium heat for 5 to 7 minutes.
In a food processor blend the tofu, veggie broth, nutritional yeast, soy sauce and corn starch until very smooth, then place into a mixing bowl.
Add the sautéed spinach mix to the processor and blend until smooth.
Mix the spinach and tofu together.
Spread the mustard evenly across the bottom of the uncooked pie crust.
Spoon the tofu spinach mix into the pie crust
Place the mushrooms and tomatoes on top of filling.
Baste the mushrooms with a splash of olive oil and sprinkle with paprika
Bake in oven at 375 degrees for about 35 minutes
Let cool 10 minutes before slicing.