Spring Tofu Quiche

From Christine's Kitchen

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  • 1 tablespoon olive oil
  • 2 cups button mushrooms, thinly sliced
  • ½ cup leeks, thinly sliced
  • ½ cup diced carrot
  • ½ cup broccoli florets
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Black pepper, to taste
  • 1 pound firm tofu, drained and pressed
  • ¼ teaspoon turmeric
  • ½ teaspoon sea salt
  • 1 tablespoon sweet white miso
  • 2 teaspoons umeboshi vinegar
  • 1 8-inch whole grain pie crust, unbaked (or bake without crust)


Preheat oven to 350° F.

In a medium fry pan, heat olive oil over medium heat. Add mushrooms. Sauté for several minutes, until softened. Add leeks. Sauté one more minute. Add carrot, broccoli, basil, oregano, pepper and a small splash of water if needed. Sauté until vegetables are tender.

Crumble tofu into a food processor. Add turmeric, salt, sweet white miso, and umeboshi vinegar. Blend to a smooth and thick consistency. Transfer tofu to a bowl. Fold in sauteed vegetables and pour into pie crust. Bake at 350° F for 1 hour. Let stand 30 minutes before serving.

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