Nasoya Firm tofu is just a little softer and more tender than the Extra Firm which makes it... more
Tofu Quiche with Broccoli
- 1 pkg Nasoya Firm tofu, drained
- 1 (9 inch) unbaked 9 inch pie crust
- 1 pound broccoli, chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- ½ cup soy milk
- ¼ teaspoon Dijon mustard
- ¾ teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons grated Parmesan (vegan available) cheese or nutritional yeast
Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
In a blender combine tofu, soy milk, mustard, salt, thyme, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.