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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (312g) Recipe makes 4 servings |
||
| Calories 218 | ||
| Calories from Fat 110 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 602mg | 25% | |
| Potassium 598mg | 17% | |
| Total Carbohydrate 12.1g | 4% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 2.6g | ||
| Protein 20.4g | 40% | |
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 1/2 cups sliced mushrooms
- 2 garlic cloves, minced
- 2 lbs medium firm tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
Directions
1
Heat oil in a medium sized skillet & saute vegetables & garlic till limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, yeast & salt. Pre-heat oven to 350°F Spread tofu mixture evenly into a 9 1/2" or 10" quiche pan. Bake for 30 to 40 minutes, till the edges start to brown. Garnish with tomatoes.
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Featured Reviews for This Recipe
From: vegwifeyshan
On Apr 29, 2008
This is pretty good for an egg-less quiche. We made some changes to accommodate our tastes: We used 1/2 green bell pepper, and 1/2 red, since we think red tastes "sweeter", used cremini mushrooms (or baby portabellas), since we've found button mushrooms don't have much flavor, and we sprinkled colby/jack/cheddar cheese on top after we had tried a piece, since we wanted more flavor. I put the recipe in the hands of my non-cooking hubby, and it was easy for him to make. Thanks for posting this recipe!
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