Carrot Tofu Quiche
1 pound firm tofu, drained and mashed
1/2-1/4 lemon, juiced
1 cup carrot, shredded
1/2 cup vegan cheese shreds (and more for top)
1 tablespoon parsley (more for top)
1/4 teaspoon crushed red pepper
1/4 teaspoon paprika
salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons sesame oil
1 tablespoon diced onion (I used red)
1 tablespoon minced garlic
3 slices vegan bacon, chopped
1 vegan pie crust
1. Preheat oven to 350 degrees F. In bowl, combine the tofu, lemon juice, carrot, vegan cheese, and seasonings. In a pan over medium heat, add the olive oil and sesame oil and then the garlic, onion, and vegan bacon.
2. Saute for a few minutes until soft and vegan bacon is cooked. Add the tofu mixture to the pan and cook for about 15 minutes until the pieces of tofu are beginning to brown.
3. While cooking the tofu mixture, pre-bake the pie crust according to package directions. Fill the cooked crust with the tofu mixture and level out.
4. If desired, top the quiche with a little extra vegan cheese and parsley. Pop into the oven and heat through and let the vegan cheese to melt on top, about 15 minutes.
Source of recipe: I made it up. I had some tofu that was going to out of date. I had a pie crust in the fridge so, quiche!
SO HOW'D IT GO?
Made this today and it turned out great! I did make some changes though. Used Chickn and soy Gouda cheese (because I had some laying around that needed to go), and I also started with the onions and carrots and caramelized them first, then added everything else and cooked for a good while to remove any excess liquid. Also I didn't have any bacon so I just added a few dashed of liquid smoke...instant bacony flavor!