Tofu Spinach Quiche

Prepare a whole wheat single pie crust in advance, or buy one at the store.

2 cups soft or silken tofu
1 T lemon juice
2 T soy sauce
3 T canola oil
up to 2/3 c plain soy milk or milk
1 package frozen chopped spinach
1 small onion, chopped
salt and pepper to taste
Thaw and drain spinach, set aside.  Saute onions in 1 T canola oil until browned, add drained spinach and cook until heated through.

Combine tofu, lemon juice, soy sauce, 2 T canola oil, 1/3 c soy milk and seasonings in a blender.  Blend to a thick creamy consistency, adding the rest of the soy milk if needed.  Fold spinach and onions into the tofu mixture in a separate bowl (don’t use the blender!)  Pour into the prepared pie shell and bake at 350 degrees for 30 minutes or until set.

Wait 10 minutes before serving.

Adapted from “The Complete Vegetarian Cookbook” by Chris Hardisty 1992 page 276

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