Recipe: Tofu Quiche with Leeks and Mushrooms
This is an excellent twist on your basic French delight that is not only dairy free but low in fat and is also a perfect meal for vegetarians.
-1 pound firm tofu
-3 leeks, washed and sliced into thin half moons
-2 cups sliced mushrooms
-1 tablespoon olive oil
-3 cloves garlic, minced
-2 tablespoons lemon juice
-1 tablespoon Tamari
-1 tablespoon Dijon-style mustard
-1/4 teaspoon white pepper
Preheat your oven to 350 degrees. Warm oil in a large skillet. Add leeks and garlic and saute for approximatley 2 minutes or until leeks just begin to wilt. Add your mushrooms and continue saute for about 6-8 minutes, until soft. Blend together tofu, lemon juice, Tamari, mustard and white pepper. Blend until smooth. Fold the tofu mixture into the veggies. Pour into a lightly greased 9" pie plate. Bake for 45 minutes, or until lightly browned around the edges and the edges start to pull away from the sides.
This dish can serve 4 people. It only takes about 30 minutes to cool and everything is ready in about 1 hour. Your yummy quiche can be served with a crisp green salad with olives, pickles, radishes and tomatoes.
Andrew Pacholyk, MS. L.Ac
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