This marks the first time I used Tofu in anything..to my recollection. I was shocked. And I continue to be shocked by Tofu. It stands as one of the most versatile ingredients.

If you'd asked my my opinion on Tofu 5 years ago I would have told you it was straight out of Satan's Larder itself. However times have changed and Tofu is banging.

This is one of these recipes that you can just play with as well. Use the base Tofu 'batter' recipe and stick anything you like in it. I'm thinking Facon, Mushroom and Cheeze, Broccoli and Mushroom or some form of Asparagus creation.

Master this recipe then get experimenting! Hmm, just realised my Quiche on the right looks like something out of Star Trek...

Prep Time 20 mins

Cook Time 45 mins+

Serves 4 (but then I thought this was delicious and I pretty much destroyed it myself)

Special Equipment - 9 inch Quiche Pan, Food Processor

Ingredients:

1 tablespoon Olive Oil

3 Garlic cloves, minced

100g chopped Chestnut Mushrooms

30g chopped Baby Spinach

400g block firm Tofu, drained no need to press

2 tablespoons unsweetened Almond Milk

2 tablespoons Nutritional Yeast

1/4 teaspoon onion powder

1/4 teaspoon turmeric

3/4 teaspoon salt, or more to taste

1/3 cup chopped sun dried tomatoes, or cherry tomatoes sliced in half

Instructions:

In a medium pan, saute the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.

In the food processor, add the drained tofu (no need to press it), almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. 

Add the cooked vegetable mixture, and pulse a few times to combine, but don't blend - you want there to be a lot of texture left.

Pour the filling into the crust and spread evenly using a spatula. Press the sun dried tomato pieces or fresh tomatoes into the top of the quiche. Bake for about 35 minutes, until the top is firm.

Cool for 10-15 minutes before slicing. Serve and enjoy! Leftover quiche will save in the refrigerator for 3-4 days.