Vegetable quiche with tofu

Yield: 1 Servings

Measure Ingredient
12 ounces Tofu; drained
3 Eggs
2½ tablespoon All purpose flour
¼ cup Onion; chopped
½ cup Carrot; shredded
½ cup Spinach; chopped
1 can Mushroom; sliced thin
3 tablespoons Celery; chopped
1 tablespoon White wine
2 tablespoons Butter or margarine
1½ cup Shredded cheddar cheese
1 cup Half and half
¼ teaspoon Salt
1 dash Pepper
⅛ teaspoon Celery salt

For those of you who like tofu and for those of you who have yet to try it.


Copyright 1982.

1. Place tofu on paper towels for draining water for 1 to 2 hours.

2. Crumble tofu with fork; add salt and pepper and 2½ tablespoons all purpose flour.

3. Melt 2 tablespoons butter in skillet over low heat; add all vegetables and cook until vegetables are tender, stirring constantly. Remove from heat; cool slightly.

4. Heat oven to 350 degrees. Mix 1 cup of half and half and tofu and beat until smooth. Beat three eggs and blend into tofu mixture.

5. Beat tofu mixture and eggs until smooth.

6. Add cooked vegetables into tofu mixture and mix well, add 1 ½ cups shredded cheddar cheese and ⅛ teaspoon celery salt; stir well. Coat baking dish with thin film of oil and sprinkle with flour. Pour tofu mixture into baking dish. Bake in oven until fork inserted in center comes out clean, about 35 to 45 minutes. Let stand 10 minutes before cutting.

Posted to EAT-L Digest by Bonnie <solomon1@...> on Aug 30, 1997

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