Diz's Best Spinach Quiche Ever! (Vegan)

Recipe by DiZzY
READY IN: 1hr 5mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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