Prep 30 mins
Cook 35 mins
Okay, so I know the ingredient list and the directions seem really long, but let me assure you, it is not as difficult as it seems and it is oh so worth it! I served this quiche with a side of steamed cauliflower with a touch of vegan margarine.
- 1 (17 ounce) package firm tofu, drained and pressed for at least 30 minutes
- 1 (16 ounce) package frozen chopped spinach
- 1 medium sweet onion, finely diced
- 1 small zucchini, thin sliced
- 5 medium cremini mushrooms, thin sliced
- 1 tablespoon sherry wine (optional)
- 3 garlic cloves, sliced thin
- 6 -8 fresh basil leaves, chopped
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon rice vinegar
- 1⁄4 tablespoon dried thyme
- 5 tablespoons olive oil
- 1 -1 1⁄2 tablespoon sea salt, depending on personal preference
- 1 pinch red pepper flakes
- 1 deep dish pie shell (Marie Callender's is vegan)
- butter-flavored cooking spray (make sure it's vegan!) (optional)
- First, drain the tofu, place in a flat bottom colander or a plate and put another plate on top with something heavy enough to gently press the tofu without smashing it--walk away and go about your business for at least a half hour. Now is also a good time to prep your veggies. Preheat oven to 350 degrees.
- In a skillet on medium heat, add 1 tablespoon of the olive oil and add the onions, mushrooms, and zucchini. Caramelize for about 10 minutes or so.
- When nice and brown, add 1/2 tablespoon of salt and the sherry to deglaze and cook for another minute until dry.
- Remove and place in a medium sized mixing bowl. In the same pan on medium heat, add the rest of the oil and sauté the garlic, basil, thyme, and red pepper flakes for about 3 minutes until the garlic is slightly golden but do not brown!
- Pour garlic concoction into a food processor and crumble the drained tofu on top. Add the vinegar, lemon juice, and the rest of the salt. Puree until really smooth.
- Add to the onion/shroom mixture in bowl.
- Using the same pan once again, sauté the spinach until heated through. Once finished, squeeze all excess water out and add to the tofu mixture, stirring all ingredients together well.
- Smooth down into the "butter" misted pie shell, dust with paprika, and bake for 35-45 minutes until crust is golden brown and tofu is somewhat firm.
I served this as an appetizer course at a holiday dinner. Everyone loved it, the vegetarians and the non-vegetarians. Next time I will make it without the crust as the filling was so delicious that the crust was not really necessary and I would prefer a lighter dish. I used fresh spinach and just wilted it in the pan with a few tablespoons of water after the mushrooms were finished. I did not have rice wine vinegar and used balsamic instead. I used dried basil as I did not have fresh and omitted the red pepper flakes. A few people asked for the recipe after dinner. I will be making this again. This is a great vegan recipe. Thank you for posting it.
My mother made this for Easter--and it turned out GREAT! Maybe Ms. Bullock missed a step, because both the vegans and non-vegans in the family loved this recipe! Just make sure you actually add the salt and pepper. The leftovers were great the next day!
So sorry to hear of your delusions of grandeur. I rated you honestly as well.