2 12.3-ounce packages lite firm silken tofu, drained of water (see note below)
1/2 cup plain soy milk or almond milk
¼ cup nutritional yeast
2 tablespoons cornstarch (may sub another thickener such as arrowroot or potato starch)
1 tablespoon cashews
1/2 teaspoon onion powder
1/2 teaspoon salt
Preheat the oven to 375 F. If you are using a glass dish, line it with parchment paper or non-stick aluminum foil. I used a non-stick pan, didn’t oil it and the quiche didn’t stick at all.
In a large sauce pan sauté the onion, garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. If you have a lot of extra liquid at this point, carefully pour some out. Too much liquid in your veggies will cause the quiche not to set properly.
Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
Place the remaining ingredients into a food processor or blender and process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Pour into a baking dish. This quantity filled our 10 x 10 x 1.5 inch pan about halfway up.
Bake for 25 – 35 minutes until the top is slightly golden and a knife inserted into the middle of a quiche comes out clean. If you are using a smaller, but deeper dish, it may need to cook longer. The consistency when finished shouldn’t seem loose or jiggly, it should be firm and set (like a traditional quiche with eggs).
Remove from the oven and allow to cool for about 10 minutes.
For another variation, substitute 1 cup of the mushrooms for 1 cup of chopped broccoli, sliced black olives or other veggies.
Recipe by Plantivores at http://plantivores.com/savory-tofu-quiche/