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Recipe - Tofu and Kale Quiche

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  • rojony57
    Courtesy of Veggie Jews And Maida W Genser Tofu and Kale Quiche From the Holiday Vegan Cuisine insert of the December 1998 IPBN Newsletter Recipe for one
    Message 1 of 1 , Aug 6, 2007
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      Courtesy of Veggie Jews And "Maida W Genser"

      Tofu and Kale Quiche

      From the "Holiday Vegan Cuisine" insert of the December 1998 IPBN
      Newsletter

      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.
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