I've always loved quiche. This one comes pretty close to the "egg" type but without the eggs. You could substitute the vegetables too. Four stars.Ingredients:
1 pound extra-firm tofu, drained
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1 large bunch rainbow chard
1/4 cup chopped onions
1-2 garlic cloves, minced
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½ tsp garlic powder
½ tsp turmeric
½ tsp salt
¼ tsp red pepper flakes
¼ cup nutritional yeast
¼ cup cornstarch
2 tsp Dijon mustard
1 tbsp lemon juice
Directions:
Preheat oven to 350 F. Grease a shallow 9" pie dish and set aside.
For the greens: Cut off bottom 1 inch or so of stems and discard. De-vein each leaf and finely dice the stems and veins. Keep separate from rest of leaves. Chop the rest of the leaves. Saute the stems, veins, onions, and garlic until wilted. Add rest of leaves and saute until wilted. Set aside.
Crumble tofu into bowl with your hands. Add spices, nutritional yeast, cornstarch, mustard, and lemon. Mix well and add cooked chard. Mix in chard and transfer to baking dish. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing.
