mushroom tofu quiche

We love quiche. With tofu quiche there are endless possibilities for mix-ins, seasonings, and flavors. After playing around with a variety of recipes from different sources, I developed this final recipe as our favorite. I'm a big fan of mushrooms, but feel free to use whatever vegetables you enjoy, or change it up depending on what's in season.

Ingredients

1 tbs olive oil
8 oz mushrooms (I used shiitake, but portobello or any other type work great)
4 garlic cloves
1 tbs rosemary
1 tsp thyme
1/2 tsp salt
1 tsp black pepper

1 block silken tofu
1 tbs tahini
2 tbs red wine vinegar
1 tbs soy sauce
2 tbs nutritional yeast
1 1/2 tbs paprika

1 pie crust: I use the basic pie crust recipe from the Chicago Diner cook book, but any basic crust recipe will work. Just remove the sugar if using a recipe for fruit pie.

Heat olive oil over medium in a frying pan. Add mushrooms and let cook 10 minutes stirring regularly. Dice garlic and add to mushrooms allowing to cook 2 minutes more. Stir in rosemary, thyme, salt and pepper. Turn off heat.

In a food processor blend remaining ingredients. Add in mushroom mixture and pulse until combined.

Pour into pie crust and bake at 350 for 50-60 minutes until batter is set. Feel free to eat immediately, but the quiche will hold together better after chilling in the fridge for a few hours.

cheezy tofu bagel sandwich

Yay our first blog post! Tom loves sandwiches, and I'm a particular fan of the breakfast variety, so we're starting things off with this tasty, cheezy, tofu bagel sandwich. We ate this for dinner, but I would place it in the breakfast arena because of its "eggy" tofu patties.



Ingredients

12 oz silken tofu
1 tbs nutritional yeast
1/4 tsp salt
1/4 tsp black pepper
2 tbs olive oil

1 medium sized onion
2 Bagels

1 recipe cheezy sauce or 2 slices vegan cheese
note: we used the cheezy sauce recipe from Veganomicon

recipe makes two sandwiches

Cut the onion into slices. Heat 1 tbs olive oil in a frying pan and toss in onions. Stir until coated with oil and allow to cook.

Put tofu, nutritional yeast, salt, and pepper in food processor and blend. Pour remaining 1 tbs olive oil in frying pan and tilt until oil coats bottom. Next is the tricky part. Using a 1 tbs measuring spoon, scoop out tofu mixture and drop into pan (watch out for hot, oil splatters!). Place 3-4 seperate tbs in pan depending on size (see picture).

Allow to sit 4 minutes before touching with spatula or fork. When edges begin to brown and pull away from pan, gently slide fork or spatula under mixture and flip. Don't worry if it gets a little messy, think of it like cooking an egg, not a pancake. Cook until both sides are browned and remove. Continue process until tofu mixture is used up (see picture).

Toast bagels, then load up with tofu patties, cheezy sauce, and grilled onions. enjoy!