Mushroom, Asparagus, and Tofu Quiches | Midwest Living

Mushroom, Asparagus, and Tofu Quiches

Mushroom, Asparagus, and Tofu Quiches

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  • Makes: 6 servings
  • Prep 20 mins
  • Bake 20 mins
  • Cook 5 mins

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Tofu and soy cheese boost the protein in these mini vegetable-and-egg casseroles. Serve them for brunch or a weekend breakfast.


  • 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


  1. 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.
  2. 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.
  3. Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15101-inch baking pan.
  4. 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, calcium (mg) 141, iron (mg) 2, Folate (µg) 48, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 319, Medium-Fat Meat () 2, Potassium (mg) 244, Vegetables () 1, Thiamin (mg) 0, Fat, total (g) 6, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, cal. (kcal) 108, vit. A (IU) 632, pro. (g) 10, vit. C (mg) 4, carb. (g) 5, Monounsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, sat. fat (g) 1

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