Recipe - Tofu and Kale Quiche
- Courtesy of Veggie Jews And "Maida W Genser"
Tofu and Kale Quiche
From the "Holiday Vegan Cuisine" insert of the December 1998 IPBN
Recipe for one pie; serves 4 to 6. It is easier to make 2 at a time
since tofu comes in 16 oz. Packages.
Preheat oven to 350 degrees.
1/2 tsp canola oil
1/2 cup chopped green onions
8 oz firm tofu, crumbled
8 oz soft tofu, crumbled
1 cup packed finely chopped kale or turnip greens
1 cup grated vegan soy cheese
1/2 cup chopped red bell peppers
1/2 tsp salt
1/2 tsp turmeric
9-inch (22.5 cm) store-bought pastry pie shell
1. In a small non-stick skillet, heat oil over medium heat. Add green
onions and saute
for 3 minutes. Add remaining ingredients to skillet and mix together
until cheese begins to soften and kale wilts slightly.
2. Transfer mixture to prepared pie shell (see package instructions) .
Bake quiche in preheated oven for 40 minutes.