Tofu quiche recipe inside

[angel_nieves]

There have been some inquires on Tofu recipes on the board recently. I wanted to post this one due to the fact I LOVE IT, and make it quite a lot. If you want you can sub hears and add different veg to the recipe.
http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html

 

[angel_nieves]

Also here is a pic of it cut and placed on a plate. Sorry I am not the best artist when it comes to plating food. Also there is yummy fried tofu on the plate.

 

[zoebartlett]

That looks and sound really good Macie. Thanks for posting the recipe! I have to admit, I tend to stick to the stir fry types of dishes only because I''m afraid of ruining a perfectly good block of tofu. I''m looking to add more to my recipe book though, and I don''t *think* I can mess that one up. I''ll try to make it soon and I''ll let you know how it turns out.

 

[monarch64]

Wow, that looks soooo good Macie! I wish I could come and stay with you for a week to learn all your tofu skills! I''m one of those vegetarians who would love to go vegan but is too afraid of failing with tofu, tempeh, etc...one of these days I need to find a cooking class for vegans.

 

[angel_nieves]

Thanks Monarch, actually I was at the heath food store picking up a few food items. One of the girls commented that I should teach a local class in my hometown on Vegetarianism, along with how to cook as a veg. If I had the time and the patience, I just might do that one day.

I think it is easy for me to cook in the kitchen due to the fact I messed up more dishes cooking meat than since I have become veg. I am talking pork roast that the dog would not eat!

It just takes time and a few mess ups, but I think you would be great cooking with tofu.
Also when I do other dishes using tofu if people would like I can post the recipe with photos and how-to’s.

 

[zoebartlett]

Date: 5/17/2008 10:10:23 AM
Author: Macie

Thanks Monarch, actually I was at the heath food store picking up a few food items. One of the girls commented that I should teach a local class in my hometown on Vegetarianism, along with how to cook as a veg. If I had the time and the patience, I just might do that one day.

I think it is easy for me to cook in the kitchen due to the fact I messed up more dishes cooking meat than since I have become veg. I am talking pork roast that the dog would not eat!

It just takes time and a few mess ups, but I think you would be great cooking with tofu.

Also when I do other dishes using tofu if people would like I can post the recipe with photos and how-to’s.

Hi Macie,

I think you have become our resident vegetarian and online chef! I''d love it if you could share more of your creations if you have the time.

 

[monarch64]

Yes, I would love to see more of your tofu recipes in action, Macie! What sort of tofu do you use? How long does it keep? I always see the kind in plastic packed in water, sometimes even flavored, at the grocery store but I am hesitant to buy because I don''t know what to do with it and I figure it will just to go waste. I really like it in hot and sour soup from chinese restaurants, and in some frozen dinners (Amy''s, etc.), but I would love to be able to make a dish like the one you have posted here and increase my repertoire. I do look forward to seeing more recipes from you, thanks so much for sharing.

 

[angel_nieves]

First of all Happy Birthday Monarch!!!!

The brand of tofu I use is Nasoya Lite Firm Tofu. Is organic and is not from genetically engineered soy beans. You can keep the tofu unopened up to the date written on the box if refrigerated g*d knows how long if frozen, once opened with daily water changes, it keeps for up to 4-5 days. I eat so much of the stuff that it does not have a chance to go bad. I will be happy to post pics and recipes, my mother was a chef and I get my love of cooking form her. In the next few days I am going to make lentil dal with a tofu korma.

I am a wee bit of a mad scientist when it comes to cooking and love to take recipes that I loved as a meat eater and veganize them.

 

[angel_nieves]

Here are the strawberry cheesecake cupcakes I made earlier with tofu. One reason being vegan does bother me is that I was not raised drinking or consuming dairy products and am now very very lactose intolerant!!!

! There are cream cheese substitutes out there Toffuti makes a wonderful one, how ever they have hydrogenated oils in them most of the time. So I like to use tofu as a cream cheese sub. I have to work on the recipe for this before I post it, it had a wonderful texture, but I used splenda to sweeten them and I don’t like the after taste that splenda left in them.

 

[monarch64]

Thank you for the bday wishes, Macie! I didn''t know your mom was a chef, how interesting, it is great that you developed a love of cooking because of her. Also, I didn''t realize that the cream cheese subs contained hydro oils, I love Tofutti cuties (the ice cream sandwiches) but I have never read the ingredient list. I don''t buy them often but I will check the label next time to see what else is in them that I might want to be avoiding. Your strawberry/c.cheese cuppies look delicious, I saw the pic of the ones with choco. chips in the cupcake thread--what a GREAT pic of your son, and in general, it is just the happiest little picture!

Thank you for the info on the tofu you use. I didn''t know you could also freeze it, I''m so glad you started this thread!

 

[angel_nieves]

Oh Monarch I think just the Better than cream cheese has the hydrogenated oil. I love the cuties!!!!!!!!!!!!!! Also when you freeze tofu you get a different texture, I like to freeze tofu for a minimum of three days if I am using it as a "meat". It a little grainier stringy like meat.

 

[angel_nieves]

I should clarify my mom was a trained chef, met my dad and had me. She never had a chance to really hone her skills and be the great chef she could have been. She loved French gastronomy so much that she named me Brittany after the cost of France where she would have settled down and worked on obtaining a Michelin star.

 

[monarch64]

Date: 5/18/2008 8:58:14 PM
Author: Macie
I should clarify my mom was a trained chef, met my dad and had me. She never had a chance to really hone her skills and be the great chef she could have been. She loved French gastronomy so much that she named me Brittany after the cost of France where she would have settled down and worked on obtaining a Michelin star.

Oh, so cool that she named you Brittany, and her story is so interesting! I love hearing how people got their names, and about their families and how they came to be.