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Two savoury posts in a row tofu quiche!! The very best ever! I used to like having m…

Two savoury posts in a row 😱 tofu quiche!! The very best ever! I used to like having mini tofu quiches like this within the freezer. They have been an amazing choice to tug out to take to work for a filling lunch. These days I’ve been seeing recipes like this add hummus to the filling and I feel it’s the most effective thought ever! Would make it style much more legit however for now right here is my go to recipe:
1 cup almond meal
½ cup quinoa (or 1 cup pre cooked quinoa)
pinch salt.
1 block natural agency tofu
Olive oil for frying
1 small brown onion
2 garlic cloves – crushed
6 button mushrooms – sliced
⅓ cup sun-dried tomatoes in oil – roughly chopped
1 cup curly kale – stem eliminated and chopped into small items
2 TBSP dietary yeast
1 tsp dried oregano
1 tsp dried basil
½ tsp pink chilli flakes (elective)
salt and pepper to style
Garnish with pea sprouts and snow pea tendrils
For the bottom: rinse your quinoa and add to the range with 1 cup of water. Convey to the boil, cut back warmth and simmer till all of the water is absorbed. Fluff with a fork. You should use 1 cup of pre cooked quinoa when you’ve got any available.
Mix quinoa with almond meal and salt and blend nicely. It ought to stick collectively while you press it between your fingers.
Calmly grease your quiche/tart tins with a bit of little bit of olive oil and press the combination into evenly on to the bottom and sides of your tin. I like to recommend utilizing damp fingers to do that as it may be a bit of crumbly. Put aside.
Break your tofu into giant chunks and place in a meals processor. Course of till clean and creamy.
In a saucepan of enormous frying pan, fry the onion in a olive oil. Add your garlic then
Add sliced mushrooms
Throw in kale and solar dried tomatoes and cook dinner for a couple of extra minutes till the kale has softened.
Add dietary yeast, dried basil, oregano and chilli flakes and blend by means of.
Regulate seasoning with salt and add in your tofu combination and blend nicely to mix. It ought to be a really dense and heavy combination.
Spoon tofu combination into your quiche bases and flatten out till even.
Bake for 30 minutes at 180 C
Serve with pea sprouts and snow pea tendrils
* I used 4 10cm/four inch tart tins however you can use one giant or customary tart tin

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