Kripalu Recipe: Tofu-Spinach Quiche
Highlighted by the colors of fresh mushrooms, spinach, and Swiss chard, this dairy-free quiche delights the eye as well as the palate.
Preparation time 30 minutes. Baking time 30 minutes. Cooling time 5–10 minutes. Serves 6.
1 Basic Pie Crust
2 tablespoons olive oil
2 cups sliced onions
2 cups sliced fresh mushrooms
½ teaspoon salt
5 cups chopped fresh spinach (approximately 14 ounces spinach, loosely packed)
1/3 cup uncooked couscous
1 pound soft tofu, rinsed and rained
1 tablespoon white miso
1 tablespoon umeboshi paste*
3¾ teaspoons brown mustard
3¾ teaspoons kuzu powder (you can substitute arrowroot or cornstarch to thicken)
¾ cup slivered almonds (optional)
Prepare Basic Pie Crust.
In a large, deep skillet, heat the oil and sauté the onions for 3–5 minutes or until translucent. Add the mushrooms and salt and sauté for 5 minutes more. Add the spinach and Swiss chard and cook until the greens are soft, adding small amounts at a time.
Preheat oven to 425 degrees. When both greens are soft, stir in the couscous and turn off heat. Cover and let stand for 10 minutes.
Meanwhile, in a blender or food processor, mix together the tofu, miso, umeboshi paste, mustard, and kuzu. Combine the tofu mixture with the greens mixture and mix together well. Stir in the almonds.
Place the combined mixture in the prepared pie shell and back for 30 minutes. Let cool for 5–10 minutes. Serve.
*Umeboshi paste is a Japanese condiment made from pickled and pureed ume fruit. It adds a wonderful flavor layer to this quiche and most often can be found at your local natural foods store. Learn more about this versatile condiment.
