Recipe - Tofu and Kale Quiche

[Guest guest]

Courtesy of Veggie Jews And " Maida W Genser "

 

Tofu and Kale Quiche

 

From the " Holiday Vegan Cuisine " insert of the December 1998 IPBN

Newsletter

 

Recipe for one pie; serves 4 to 6. It is easier to make 2 at a time

since tofu comes in 16 oz. Packages.

 

Preheat oven to 350 degrees.

 

1/2 tsp canola oil

 

1/2 cup chopped green onions

 

8 oz firm tofu, crumbled

 

8 oz soft tofu, crumbled

 

1 cup packed finely chopped kale or turnip greens

 

1 cup grated vegan soy cheese

 

1/2 cup chopped red bell peppers

 

1/2 tsp salt

 

1/2 tsp turmeric

 

9-inch (22.5 cm) store-bought pastry pie shell

 

1. In a small non-stick skillet, heat oil over medium heat. Add green

onions and saute

 

for 3 minutes. Add remaining ingredients to skillet and mix together

until cheese begins to soften and kale wilts slightly.

 

2. Transfer mixture to prepared pie shell (see package instructions) .

Bake quiche in preheated oven for 40 minutes.