1 block of tofu (434 grams) contains 36 grams of protein.

Ingredients

Leek quiche

10 oz. frozen baby spinach
½ cup chopped broccoli
1 block firm tofu
¼ cup soy milk
1 tbsp. soy sauce
2 tbsp. nutritional yeast
1 tsp. mustard
1 tsp. parsley
½ tsp. garlic powder
½ tsp. rosemary
½ tsp. pepper
Salt to taste
Prepared vegan crust (recipe follows)

Method

Leek quiche

Steam broccoli and spinach.
Then let them cool for a few minutes and remove moisture by pressing them on a towel.
Preheat oven to 350 °F. In a food processor, blend tofu with all the other ingredients, except broccoli and spinach.
Blend until soft then add the vegetables and crumble with hand.
Spread in the pie crust.
Bake for 30 minutes and cool for at least 5 minutes before serving.

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