1 lb block firm tofu, lightly pressed
1 9" pie crust
2 tablespoons Bittersweet Herb Farm Garlic with Rosemary Oil
1/2 large red onion, sliced chopped in half
about 3/4 cup chopped mushrooms
2 cups fresh spinach, chopped or whole
2 cloves garlic, minced
Salt and pepper to taste (for the veggies)
1 cup halved cherry tomatoes
1 cup almond milk
3 tablespoons nutritional yeast
3/4 teaspoon sea salt
1 tsp Bittersweet Herb Farm Spices of India Seasoning
2 tsp dried chives, or 1 1/2 tablespoons freshly chopped chives
½ tsp baking powder
1 Tbsp vegan parmesan (optional)
Preheat oven to 375°F. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
Pre-bake pie crust for 10 minutes. Set aside.
In a pan over medium high heat, heat 1 tablespoon of the Bittersweet Herb Farm Garlic with Rosemary Oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
Add in the extra tablespoon of Bittersweet Herb Farm Garlic with Rosemary Oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt, Bittersweet Herb Farm Spices of India Seasoning, baking powder and vegan parmesan. Blend on high until everything is completely smooth and there are no lumps, about 2 to 3 minutes. I blended mine twice to ensure this.
Add the filling to the pre-baked pie crust. Pour the tofu mixture over the veggies, and lightly stir them together to combine.
Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
Allow to cool for about 10 minutes, then cut into and serve. Enjoy!