Tofu Quiche

Since becoming a vegetarian, I’ve realized that that there are few challenges. For example, making sure the rice at your favorite Mexican restaurant isn't soaked in chicken broth, or having to give up ceasar dressing because most is made with anchovies. Another major challenge I have is being able to get a decent breakfast without relying on pancakes or waffles. I find this especially challenging because I don't really like eggs. I'm not sure if what ruins them for me is thinking about what the egg is exactly, or if it's due to being vegan for almost a year and never being able to go back. Either way, when I found this recipe (along with a vegan frittata that I hope to make soon) I was extremely excited to be able to enjoy the breakfast experience I once did.

I've never used silken tofu, but am excited to be exposed to the world of eggless egg dishes if this experience goes well. Depending on the outcome, I'd be interested to try making eggless egg sandwiches by using a muffin tin to form perfect circles of mini quiches to top an english muffin.

The beginning product, I'll admit, isn't that visually appealing, but as it spends more time in the oven I'm growing more and more excited about the final product.

WOW. I'm actually more impressed than I thought I would be. I would have probably used a little bit more corn starch to ensure that the filling be more solidified, but the taste was great, the crumbly consistency was spot on, and it inspires a whole new world of cooking for me. I used zucchini and bell peppers this time, but would love to try asparagus and shallots, or small slivers of potato and spinach. I'm also interested to see how this would translate into an omelet!

Overall, I'd say the combination of silken tofu, nutritional yeast, and cornstarch is a great substitute for something I never thought I'd eat again! 

2 medium zucchinis, sliced thinly and quartered

2 large red bell pepper, chopped into small pieces

12 cloves garlic, minced

6 green onions, chopped

2 teaspoons rosemary, minced

2 package silken tofu, drained

1/2 cup of milk

4 tablespoons nutritional yeast

2 1/2 tablespoons cornstarch

2 teaspoons tahini (optional)

1/2 teaspoons turmeric

Salt and pepper to taste

Lightly oil a 9 inch pie pan and set aside.

Preheat oven to 350 degrees.

Sautee zucchini, bell pepper, and garlic in a small amount of olive oil for approximately 5-10 minutes or until zucchini is slightly soft.

Add rosemary, onions, salt, and pepper, and remove from heat.

Puree rest of ingredients (tofu, milk, yeast, cornstarch, turmeric, and tahini) until smooth.

Mix pureed ingredients with vegetables thoroughly.

Pour into pie pan, and place in oven.

Cook for about 30 minutes, or until the top is golden and a knife inserted in the middle comes out clean.

Let cool for about 5 minutes, and serve.