How to prepare Spinach tofu recipe
Vegan Carrot Coriander Tofu Quiche
Your Vegetarian Kitchen’s applause winning, exceptional dairy free
Vegan Carrot Coriander Tofu Quiche, is a superb do ahead delight for
brunches, buffets and Sunday night suppers. They also freeze well,
so make two and freeze one for unexpected guests.
One Quiche feeds 8 people adequately. Preheat the oven to 350°
For each two pies you will need: 1 each prepared pre-baked 11” pie
shells
Surprisingly Flaky Pie Crust
This surprisingly flaky pie crust is a perfect shell for our Vegan
Carrot Coriander Tofu Quiche and just about anything else you want
to bake in it.
½ Cup each Millet and Oat Flours
1 Cup Unbleached White Flour
1 tsp Sea Salt
2½ Tbs. Toasted Tahini
1¼ Cups of Earth Balance Margarine
¾ Cup less 2½ Tbs. Spring or RO water well iced.
In a large bowl, mix the flours and sea salt, cut in the Earth Balance,
leaving chunks as large as petite pois.
Mix the Tahini and water together; adding to the flour a bit at a
time and gathering together with a fork form a ball.
Wrap in plastic wrap and chill for half an hour.
With a lightly floured rolling pin, roll out the pastry on a lightly
floured board. Use light feathery strokes from the middle of the pastry
to the sides. Transfer to the pie plate. Press into the bottom and
sides of a pie plate. Trim and fold the edges under, fluting them
with your two thumbs and your index fingers. Pour pie beans into the
bottom of the crust to ensure that it remains flat and the sides remain
upright. Bake for 10 to 15 minutes until the crust is firm. Remove
from the oven.
Cool on a wire rack. Remove and reserve the cooled pie beans putting
them into a jar for future use.*
Fill with the Carrot Coriander Tofu Quiche filling
*I keep a jar of designated pie beans for this purpose, however,
using them does not prevent you from putting them into a soup or stew.
Should you elect to cook them at some future time they will be just
as delicious as ever.
Carrot Coriander Tofu Quiche filling:
Peel and cut into 1” cubes 1 Butternut Squash
Add 1 Cup RO Water, cover and simmer until tender
Peel and cut 3 Organic Carrots Nituki
Peel and cut 2 Red Onions Nituki
Sauté in 3 Tbs. Canola Oil until tender
Reserve
In your Kitchen Aid Food Processor put:
Ingredients:
2.5 pounds Firm Tofu
1 heaping Tbs. Eden Umeboshi Plum Paste
1 Cup Toasted Tahini
1 Cup Cooked Butternut Squash
1/2 Cup hot cooking liquid from the squash is best
1 Tbs. Umeboshi Paste
2 Tbs. heaping "Ener-G" Egg Replacer
Ground Cayenne Pepper to taste
Scant 1/4 tsp Ground Nutmeg
Szeged Hungarian Paprika
Method
Sauté Carrots and Onion Nituki until tender in Canola Oil along with
2 Tbs. Ground Coriander. Reserve.
Process the Tofu Squash Mixture with the rest of the ingredients except
the Paprika and Nutmeg. Fold the Carrot Onion Sauté into the tofu
mixture. Distribute evenly in the pie shells, piling the filling high
Sprinkle lightly with Szeged Hungarian Paprika and a dusting of Nutmeg.
Bake at 350º for 45 minutes until firm and golden. Allow to sit for
ten minutes.*
*These superb vegan quiche can be prepared ahead of time and reheated
without loss of flavor or texture. In fact, to ensure even attractive
slices, this recipe is best prepared ahead of time and reheated.
Your Spinach tofu recipe is ready now
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