Recipe finder
Mushroom Asparagus and Tofu Quiches
- Makes: 6 servings
- Prep 20 mins
- Bake 20 mins
- Cook 5 mins
Ingredients
-
1
12.3 -
ounce package
light firm silken-style tofu (fresh bean curd)
-
1/2
cup
refrigerated or frozen egg product, thawed, or 2 eggs
-
3
ounces
cheddar-flavored soy cheese, finely shredded (3/4 cup)
-
2
tablespoons
snipped fresh basil
-
1/4
teaspoon
ground black pepper
-
1/8
teaspoon
salt
-
2
teaspoons
olive oil
-
1 1/2
cups
sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button)
-
12
ounces
fresh asparagus spears, trimmed and cut into 1-inch-long pieces
-
1/4
cup
finely chopped shallots
Directions
- Preheat oven to 350 degrees F. In a blender or food processor, combine tofu and eggs. Cover and blend or process just until combined. Transfer to a large bowl; stir in soy cheese, 1 tablespoon of the basil, the pepper, and salt. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms, asparagus, and shallots. Cook and stir for 5 to 8 minutes or just until tender; cool slightly. Stir vegetable mixture into tofu mixture, stirring until well mixed.
- Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15101-inch baking pan.
- Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.
Nutrition Facts
(Mushroom, Asparagus, and Tofu Quiches)
Servings Per Recipe 6, Niacin (mg) 1, Vegetables () 1, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, sodium (mg) 319, Potassium (mg) 244, Folate (µg) 48, Medium-Fat Meat () 2, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 141, Fat, total (g) 6, iron (mg) 2, vit. A (IU) 632, vit. C (mg) 4, pro. (g) 10, Monosaturated fat (g) 1, carb. (g) 5, fiber (g) 1, cal. (kcal) 108, sugar (g) 2, sat. fat (g) 1